Pasta Primavera

Creamy pasta primavera in skillet with wooden spoon

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4.78 from 9 votes

This Pasta Primavera is full of spring vegetables for a light and fresh pasta that you can easily serve up for dinner.

Prep Time10

Cook Time10

Total Time20

Course: Pasta

Cuisine: Italian

Keyword: Pasta Primavera

Servings: Servings

Author: Rachel Farnsworth

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 cloves garlic minced
3 tablespoons lemon juice
1/2 cup freshly grated parmesan cheese
salt and pepper to taste
3 tablespoons minced fresh parsley for garnish

US Customary - Metric

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 cloves 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.

Video

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Notes

If you love a really creamy sauce, you can easily turn this into an extra creamy pasta primavera by adding 1 cup of heavy cream to this recipe. Allow it to heat through and then add the lemon juice and parmesan cheese and stir until melted.

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