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Easy One Pot Asparagus Pasta with Artichokes and Ground Turkey

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This One-Pot Asparagus Pasta is a simple, delicious 30-minute spring pasta dish with artichokes, asparagus, and ground turkey in creamy lemon sauce. It’s an easy dish you’ll love all season!

Side, closeup view of Asparagus Pasta with creamy lemon sauce on a white plate with shaved Parmesan cheese.

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What I Love About One Pot Asparagus Pasta

You know those dinners you seem to make often… because they are easy on hectic weeknights? Meals you know everyone in the house will eat and enjoy?

A dinner you also know will add healthy food, maybe even veggies they don’t often eat alone.

Or recipes that don’t really require a recipe… that are easy to adapt to ingredients on hand, or that are seasonal?

Yep—those kinds! This is one of those, much like our always-popular Easy One Pot Pasta with Ground Beef and Broccoli.

Except this one is spring-inspired! But the method is the same.

I love this simple dish—it’s ready in no time, and I can serve it a little more decadently with the lemon cream sauce or a bit healthier without.

Artichokes, mushrooms, and asparagus have often been on the menu this season. This dish combines all the favorites in a one-pot meal we love.

Either way, it’s delicious, very spring-y, and is a favorite in our house this season.

Feel free to swap the pasta, veggies, and ground meat to your liking!

Thanks for stopping by!

Top view of One Pot Pasta ingredients on a round wood board.

Lemon Artichoke Asparagus Pasta Recipe Ingredients

The ingredient measurements are in the recipe card at the bottom of this post. Here is a quick look at what you need to make this delicious spring-inspired pasta.

Ingredient note: This pasta is so versatile that you can easily mix and match ingredients based on availability or preference. I used this list for this recipe, but you can adapt it yourself. I’d love to hear what you come up with in the comments!

  • Olive oil or your favorite oil for sauteing
  • Ground turkey or your favorite ground meat like ground chicken, pork, or beef
  • Mushrooms: I love cremini, but various mushrooms work equally well, like button mushrooms, baby bellas, etc. When they look good, I will sometimes buy sliced mushrooms to save a bit of time.
  • Dry Pasta: While I’m using farfalle in this recipe, any short pasta or tube pasta (like macaroni) works. Use what you have in your pantry!
  • Chicken broth or vegetable broth
  • Canned artichoke hearts: I picked up a jar of quartered artichoke hearts that worked well. Be sure to drain them before adding to the pasta.
  • Fresh asparagus spears
  • Lemon juice and zest for flavor and garnishing
  • Garlic, either pressed or minced
  • Capers, rinsed and roughly chopped
  • Shaved Parmesan for garnishing

How to Make One Pot Pasta

Step-by-step instructions are in the recipe card at the bottom of this post, but here is a quick overview.

1

Brown meat and mushrooms

Preheat a large Dutch oven or pasta pot and add olive oil. Add the ground turkey, breaking it up as it cooks, and the sliced mushrooms. Saute until the meat is no longer pink.

Top view of ground turkey and mushrooms browning in a Dutch oven.
2

Add pasta, vegetables & broth

Add drained artichokes, zest, pasta, and salt. Stir in the broth and bring to a boil. Level the pasta with a spatula until it is mostly submerged in the liquid.

Top view of dry pasta and veggies in Dutch oven.
Broth has not yet been added to this photo.
3

Cover and cook

Cover and cook on medium-low to low for 10-12 minutes or until the pasta is al dente. Remove the lid and stir in the asparagus, garlic, green onions, and capers. Stir and cover. Let the vegetables steam in the residual heat for 5 minutes or until fork tender.

Top view of cooked Asparagus Pasta without the lemon cream sauce.
Cooked One Pot Pasta without the Lemon Cream Sauce
4

Lemon Cream Sauce (Optional)

Add butter to a saucepan and stir until melted. Sprinkle in flour and stir until it forms little clumps. Slowly whisk in the milk and nutmeg until it’s smooth and thickened. Season with salt and pepper to taste.

Top view of Asparagus Pasta with lemon cream sauce in a white Dutch oven.

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Top view of One Pot Asparagus Pasta on a white plate with lemon slices and parsley.

Easy One Pot Lemon Artichoke and Asparagus Pasta with Ground Turkey

A simple, delicious 30-minute spring pasta dish with artichokes, asparagus, and ground turkey in creamy lemon sauce. It's an easy dish you'll love all season!
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground turkey or your favorite ground meat
  • 8 ounces mushrooms sliced
  • 8 ounces dry pasta I'm using farfalle
  • 3 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1 14 ounce can artichoke hearts drained
  • 12 medium asparagus spears chopped
  • 4 large green onions chopped
  • lemon zest and juice of one lemon
  • 2 teaspoons garlic pressed or minced
  • 1 tablespoon capers rinsed and roughly chopped
  • shaved parmesan for serving

Optional Creamy Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk or fat-free half and half or your preference
  • pinch nutmeg

Instructions

  • Preheat a large Dutch oven or pasta pot and add olive oil. When hot, add the ground turkey, breaking it up as it cooks and sliced mushrooms. Continue to saute until it is no longer pink, about 5 minutes.
  • Add the drained artichokes, lemon zest, dry pasta, and salt (and pepper to taste). Stir in the broth and bring to a boil. Level the pasta with a spatula until it is mostly submerged in the liquid.
  • Cover and cook on medium-low to low heat for 10-12 minutes, or until the pasta is al dente. Remove the lid and stir in the asparagus, garlic, green onions, and capers. Stir and cover. Let the vegetables steam in the residual heat for 5 minutes, or until fork tender.
  • To serve, stir in the lemon juice, zest, and chopped parsley and shaved Parmesan cheese.

Optional Cream Sauce

  • This sauce will require a second pot, but it's quite good and one my family love. Add butter to a saucepan and stir until melted. Sprinkle in the flour and stir until it forms little clumps. Slowly whisk in the milk and nutmeg until it's smooth and thickened to your preference. Taste and season with salt and pepper to taste. Serve on the side, or toss the pasta in the sauce.

Video

Nutrition

Calories: 340kcal | Carbohydrates: 39g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 532mg | Potassium: 638mg | Fiber: 3g | Sugar: 7g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Main Course
Cuisine: American
Keyword: one pot pasta

2 Comments

  1. 5 stars
    This was very good. I made it with whole wheat fusilli pasta and the size worked well. I didn’t make the sauce. It was good without it. Cook’s preference.

    A couple issues with your directions – add the lemon juice, but your ingredients don’t have the juice in the list. I assumed you meant the juice of the zested lemon and that worked. Also, add the green onions. You didn’t list them so I missed that. I’m sure it didn’t affect the taste much, but it should be on your list. And it’s probably better to add a measure for the asparagus, either weight or volume (cups) I added what I thought looked like a sufficient amount.

    Anyway, it is easy, healthy and we enjoyed it and will make again.

    1. Hi Jerry! Thank you so much for trying the recipe and letting me know how it worked for you. I’m so glad you enjoyed it! Thank you for your questions on ingredients. I have updated the recipe card to be more clear. I love that you adapted to your preferences, which was my intent with this recipe. It’s a versatile easy idea for dinner.

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