Springtime Veggie Pasta Primavera

• Vegetarian

• Produce

  • 2 cups Asparagus
  • 2 tbsp Basil, fresh
  • 2 cups Broccoli florets
  • 1 cup Cherry tomatoes
  • 4 Garlic cloves
  • 1 Onion
  • 1 cup Peas, frozen
  • 1 cup Spinach
  • 1 Sweet pepper

• Condiments

  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1 lb Pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 lb pasta
• 2 cups broccoli florets
• 2 cups asparagus
• 1 cup cherry tomatoes
• Parmesan cheese
• Salt and pepper to taste
• 1 sweet pepper
• 1 onion
• 4 garlic cloves
• 1 cup spinach
• 1 cup frozen peas
• 3 tablespoons olive oil
• 1/4 cup lemon juice
• 2 tablespoons fresh basil
• 1 lb farfalle pasta (or pasta cut of your choice)
• 2 cups fresh broccoli florets
• 2 cups asparagus spears, trimmed and cut into 2-in pieces
• 1 large sweet pepper, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 cup fresh spinach, roughly chopped
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 1/4 cup lemon juice
• 2 tablespoons minced fresh basil
• Salt and pepper to taste
• Grated Parmesan cheese for topping

Directions

• Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
• In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
• Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.