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.
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