Pasta primavera: full of spring vegetables for a light and fresh dinner

published on 2 April, 2019 at 13:33

Ingredients:

1 pound penne pasta

4 tablespoons extra virgin olive oil

1/2 red onion,

1 cup asparagus

1 cup frozen peas

1 cup cherry tomatoes

1 cup artichoke hearts

6 to 8 garlic cloves

3 tablespoons lemon juice

1/2 cup freshly grated parmesan cheese

salt and pepper

3 tablespoons finely chopped fresh parsley

Directions:

Cook pasta according to package directions. Heat olive oil in a large skillet. Add in red onion and asparagus and saute 5 to 7 minutes. Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through. 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.

Credit: https://www.youtube.com/watch?v=PekQ6PMX_Lc

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