One Pot Veggie Pasta


  • 8 oz. Spaghetti (½ box)
  • 1 bunch Asparagus trimmed and cut into bite-sized pieces
  • 1 cup Pitted Castelvetrano Olives smashed
  • ½ Preserved Lemon chopped finely
  • 1 cloves Garlic crushed
  • 1 tbsp. Olive Oil
  • 2 cups Water
  • Salt and Pepper to taste
  • Fresh Parsley chopped (optional)
  • Grated Pecorino Romano Cheese for serving (optional)


  • In a large skillet or Dutch oven, combine all ingredients.
  • Place the skillet over medium-high heat and bring the mixture to a boil.
  • Turn down the heat to medium-low, and cover the pot.
  • Check on the pasta in about 8 minutes. Continue cooking if not done, adding more water if needed.
  • Garnish with additional parsley and more cheese, if desired.