PASTA PRIMAVERA

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
  1. Cook pasta according to package directions.
  2. 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.
  3. Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
  4. Add in garlic and cook 1 minute more. Remove from heat.
  5. 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

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