One Pot Pasta is a fundamental meal in the Camp Cooking Canon. Easy-to-prepare, easy-to-clean-up after, and open to limitless variations, it’s by far one of our favorite go-to meals while camping. Add or subtract ingredients, leave out spices you don’t have, and add others that you do, but once you’ve mastered the basic concept, a whole world of options becomes available to you.
We made this asparagus orzo variation at Henry Cowell State Park on our way from Big Sur to San Francisco. We had originally planned to cook something slightly more that evening, but found out upon our arrival that the park would be closing promptly at dusk. So we switched gears to this run-and-gun meal and had plenty of time to watch the sun set.
Cheesy Asparagus One Pot OrzoPRINT RECIPE
- 1/2 lb asparagus
- 2 cups water
- 1 cup orzo
- 1/2 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup shredded cheese (we used Trader Joe’s 4 Cheese Blend but you could use parmesan, asiago, or any blend)
- 1/4 cup sun dried tomatoes chopped
- 2 tablespoons pine nuts
- Cut off and discard the tough ends of the asparagus, and then chop asparagus into 1” pieces.
Add the asparagus, water, orzo, oil, and all the spices into a pot. Bring to a low boil (this took us 4 1/2 minutes) and cook for an additional 5 minutes, until the orzo is tender.
- Reduce heat and add the cheese, sun dried tomatoes, and pine nuts. Stir until the cheese has melted.
- Remove from heat, season to taste with salt and pepper, and enjoy!