One Pot Spring Veggie Pasta


  • 1 1/2 Cups Vegetable or Chicken Broth
  • 1 Pound Rigatoni Noodles
  • 1 Pound Asparagus, Ends trimmed off and cut into one inch pieces
  • 1 1/2 Cups Corn
  • 1 1/2 Cups Cherry Tomatoes
  • 4 Cloves Garlic, Sliced
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Salt
  • Parmesan Cheese, As desired


  1. Place the pasta, asparagus, corn, tomatoes, and garlic in a large stockpot.

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  2. Sprinkle with seasonings and pour in the broth.  Stir well.

  3. Bring to a boil over medium high heat.  Reduce heat to simmer and cook uncovered until pasta is cooked through and liquid has reduced.

  4. Serve immediately with parmesan cheese as desired.