Description
A vibrant and fresh Pasta Primavera featuring penne pasta tossed with sautéed asparagus, peas, cherry tomatoes, artichoke hearts, and garlic, finished with lemon juice and Parmesan cheese for a light yet flavorful Italian-inspired dish.
Ingredients
Pasta
- 1 pound penne pasta
Vegetables and Extras
- 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)
Seasonings and Garnishes
- 4 tablespoons extra virgin olive oil, divided
- 3 tablespoons lemon juice
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 3 tablespoons minced fresh parsley for garnish
Instructions
- Cook Pasta: Cook 1 pound of penne pasta according to the package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Sauté Onion and Asparagus: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced red onion and asparagus pieces, sautéing for 5 to 7 minutes until the asparagus is tender but still crisp.
- Add Peas, Tomatoes, and Artichokes: Stir in the frozen peas, halved cherry or grape tomatoes, and artichoke hearts. Continue to sauté for an additional 1 to 2 minutes until everything is heated through.
- Add Garlic: Mix in the minced garlic and cook for 1 minute more, allowing the garlic to release its aroma without burning. Remove the skillet from heat to prevent overcooking.
- Toss Pasta with Vegetables and Seasonings: Add the cooked pasta back into the skillet. Toss with the remaining 2 tablespoons of olive oil, lemon juice, and freshly grated Parmesan cheese until the cheese melts and coats the pasta evenly. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Serve the pasta immediately, topped with minced fresh parsley for a bright, fresh finish.
Notes
- For best texture, do not overcook the asparagus; it should remain tender-crisp.
- You can substitute penne with other pasta shapes like fusilli or farfalle.
- Use fresh garlic and fresh lemon juice for the most vibrant flavor.
- Parmesan cheese can be omitted or replaced with a vegan alternative for a dairy-free version.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
