Pasta Primavera

By The Stay At Home Chef

Ingredients

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 or grape tomatoes (halved)
1 cup artichoke hearts
6 to 8 teaspoons minced garlic (about 6 to 8 cloves)
3 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese
salt and pepper (to taste)
3 tablespoons minced fresh parsley (for garnish)

Prep Time10mins
Cook Time10mins
Servings6

Instructions

Cook 1 pound penne pasta according to package directions.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in thinly sliced 1/2 red onion and the trimmed and cut 1 cup asparagusand saute 5 to 7 minutes until asparagus is tender crisp.

Add in 1 cup frozen peas, halved 1 cup cherry or grape tomatoes, and 1 cup artichoke hearts and stir briefly until heated through, 1 to 2 minutes.

Add in the minced 6 to 8 teaspoons minced garlic and cook 1 minute more. Remove from heat.

Add in pasta and toss with 2 tablespoons olive oil, 3 tablespoons lemon juice, and 1/2 cup freshly grated Parmesan cheese until cheese is melted. Season with salt and pepper to taste. Serve hot with freshly chopped parsley to garnish.