Description
This vibrant Pasta Primavera recipe showcases a delightful medley of fresh vegetables sautéed to tender-crisp perfection and tossed with al dente penne pasta, olive oil, lemon juice, and Parmesan cheese. It’s a quick, flavorful dish ideal for a light, satisfying meal any day of the week.
Ingredients
Scale
Pasta
- 1 pound penne pasta
Vegetables and Aromatics
- 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 the Pasta: Cook 1 pound penne pasta according to package directions until al dente. Drain the pasta and set it aside for later use.
- Sauté Onion and Asparagus: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced 1/2 red onion and 1 cup asparagus pieces. Sauté for 5 to 7 minutes until the asparagus turns tender-crisp.
- Add Peas, Tomatoes, and Artichokes: Stir in 1 cup of frozen peas, 1 cup halved cherry or grape tomatoes, and 1 cup artichoke hearts. Continue to sauté for an additional 1 to 2 minutes until everything is heated through.
- Add Garlic: Incorporate 6 to 8 teaspoons minced garlic and cook for 1 more minute to infuse the flavors. Then remove the skillet from heat.
- Toss Pasta with Vegetables and Seasonings: Add the cooked penne pasta into the skillet. Toss everything together with the remaining 2 tablespoons of olive oil, 3 tablespoons lemon juice, and 1/2 cup freshly grated Parmesan cheese until the cheese melts and coats the pasta evenly. Season with salt and pepper to taste.
- Garnish and Serve: Serve the pasta hot, garnished with 3 tablespoons of freshly minced parsley for a burst of flavor and freshness.
Notes
- For a richer flavor, you can add a splash of white wine while sautéing the vegetables.
- Use fresh asparagus when in season for best texture and taste.
- Adjust garlic quantity based on your preference for garlic intensity.
- To make it vegan, omit the Parmesan or substitute with a plant-based cheese alternative.
- This dish pairs wonderfully with a crisp white wine or sparkling water with lemon.
