With the spring weather on it’s way, I am loving lighter meals that will feed my family without sacrificing taste! I hope you love this Pasta Primavera dish just as much as we do.
- 1 lb mini farfalle pasta
- 2 cups fresh broccoli florets
- 2 cups asparagus, trimmed & chopped
- 1/2 medium onion, chopped
- 5 cloves garlic, minced
- 3 tbsp olive oil
- 1 cup frozen peas
- 1 cup cherry tomatoes
- 1/4 cup fresh lemon juice
- 2 tbsp basil
- 3/4 cup Parmesan cheese
- salt, pepper to taste
Cook pasta according to the directions on the box, until al dente.
Reserve 3/4 cup of pasta water.
Add olive oil to a large pan and saute broccoli, asparagus, onion, and garlic for 5-7 minutes.
Stir in peas, cook 3-5 minutes, add tomatoes, cook just a couple of minutes more until tomatoes begin to soften slightly.
Remove the vegetables from the heat, and stir in pasta, pasta water, and lemon juice.
Add salt and pepper, Parmesan, and basil. Stir a final time. Enjoy!