Description
A vibrant and fresh Pasta Primavera recipe featuring penne pasta tossed with a medley of sautéed vegetables, garlic, lemon juice, and Parmesan cheese for a quick and flavorful Italian-inspired dish.
Ingredients
Scale
Pasta
- 1 pound penne pasta
Vegetables
- 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)
Other Ingredients
- 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 the package directions until al dente. Drain and set aside.
- Prepare the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add thinly sliced red onion and asparagus pieces. Sauté for 5 to 7 minutes until asparagus is tender-crisp.
- Add additional vegetables: Stir in frozen peas, halved cherry or grape tomatoes, and artichoke hearts. Sauté for 1 to 2 minutes until heated through.
- Add garlic: Stir in minced garlic and cook for an additional 1 minute. Remove skillet from heat.
- Toss everything together: Add cooked pasta to the skillet. Toss with remaining 2 tablespoons olive oil, lemon juice, and freshly grated Parmesan cheese until cheese melts. Season with salt and pepper to taste.
- Serve and garnish: Serve the pasta hot, garnished with minced fresh parsley for a pop of flavor and freshness.
Notes
- Use freshly grated Parmesan for the best flavor and melting texture.
- Asparagus can be replaced or complemented with other seasonal vegetables like zucchini or bell peppers.
- Adjust garlic quantity based on preference for milder or stronger garlic flavor.
- Ensure not to overcook the pasta; al dente texture is best for this dish.
- For a vegan version, omit Parmesan cheese or substitute with a vegan cheese alternative.
