Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.