One Pot Lemon Basil, Asparagus, and Sausage Pasta

One Pot Lemon Basil, Asparagus, and Sausage Pasta

From: Half Baked Harvest

Made in 30 minutes, uses just one pot, and is a great way to use up that springtime asparagus!


Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

  • 1 pound short-cut pasta
  • 1/4 cup, plus 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Zest and juice of 1 lemon
  • 1 cup fresh basil, chopped, plus more for serving
  • 2 tablespoons chopped fresh chives
  • 1/2 cup green olives chopped
  • Kosher salt and black pepper
  • 1 pound ground spicy Italian chicken sausage
  • 1 bunch asparagus, chopped
  • 3 cloves garlic minced or grated
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 3/4 cup grated parmesan cheese, plus more for serving

Instructions

  • Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
  • Meanwhile, mix together 1/4 cup olive oil, vinegar, lemon zest, lemon juice, basil, chives, and olives in a bowl, or pulse in the food processor. Season with salt and pepper.
  • In the same pot used to cook the pasta, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the asparagus, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook another 5 minutes or until the asparagus is tender. Add the wine. Simmer 2-3 minutes, then add the pasta and parmesan, tossing well to coat.
  • Add the basil/olive sauce and toss. Remove from the heat and serve immediately topped with additional basil and parmesan. Enjoy!

Recipe Notes

To Make Vegetarian: omit the sausage and instead, when adding the shallots, also add 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1-2 teaspoons crushed red pepper flakes, 1 teaspoon fennel seeds, 1 teaspoon mustard seeds, 1 teaspoon onion powder, and a pinch each of salt and pepper.

To Replace the Wine: if you prefer not to cook with wine, you can simply use a splash of white vinegar, chicken broth, or vegetable broth. My first choice would be the vinegar, followed by the broth.

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