Creamy Pasta Primavera

This Pasta Primavera is full of delightful spring vegetables for a light and fresh pasta you can easily serve up for dinner.
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• 1 pound penne pasta
• 4 tablespoons extra virgin olive oil, divided
• ½ red onion, thinly sliced
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 1 cup artichoke hearts
• 6 – 8 garlic cloves, minced
• 3 tablespoons lemon juice
• ½ cup freshly grated parmesan cheese
• Salt and pepper to taste
• 3 tablespoons finely chopped fresh parsley, for garnish


1️⃣ Cook pasta according to package directions.

2️⃣ Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.

3️⃣ Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.

4️⃣ Add in garlic and cook 1 minute more. Remove from heat.

5️⃣ 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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