PASTA PRIMAVERA
This Pasta Primavera is full of spring vegetables for a light and fresh pasta that you can easily serve up for dinner.
This Pasta Primavera is full of spring vegetables for a light and fresh pasta that you can easily serve up for dinner.
Ingredients
- 1 pound penne pasta
- 4 tablespoons extra virgin olive oil, divided
- ½ red onion, thinly sliced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1 cup artichoke hearts
- 6 to 8 garlic cloves, minced
- 3 tablespoons lemon juice
- ½ cup freshly grated parmesan cheese
- salt and pepper, to taste
- 3 tablespoons finely chopped fresh parsley, for garnish
Instructions
- Cook pasta according to package directions.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.
- Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
- Add in garlic and cook 1 minute more. Remove from heat.
- Add in pasta and toss with 2 tablespoons olive oil, lemon juice, and parmesan until cheese is melted. Season with salt and pepper to taste. Serve hot with freshly chopped parsley to garnish.
Recipe Source:thestayathomechef.com
