Pasta Primavera

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 tomatoes, halved
1 cup artichoke hearts
6 to 8 garlic cloves, minced
3 tablespoons lemon juice
1/2 cup freshly grated parmesan cheese
salt and pepper, to taste
3 tablespoons finely chopped fresh parsley, for garnish


DIRECTIONS

Cook pasta according to package directions.

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.

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

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

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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