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Ingredients
Scale
- 1 pound penne pasta
- 4 tablespoons extra virgin olive oil (divided)
- 1/2 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
- 1/2 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.
Notes
If you love a really creamy sauce, you can easily turn this into an extra creamy pasta primavera by adding 1 cup of heavy cream to this recipe. Allow it to heat through and then add the lemon juice and parmesan cheese and stir until melted.
Recipe By Thestayathomechef.com
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: PASTA
- Cuisine: Italian
Nutrition
- Calories: 470