Pasta Primavera with Asparagus
Cook up Asparagus and Green Peas and toss with pasta and parmesan for a quick pasta diner.
Ingredients
- 200 grams Uncooked Rigatoni Pasta
- 2 tablespoon Olive Oil
- ½ medium Red Onion diced
- 4 cloves Garlic fined diced
- 300 grams Asparagus
- 1 cup Frozen Green Peas
- 2 tablespoon Lemon Juice from 1 lemon
- 1 tsp Salt
- ¼ teaspoon Pepper
- 1 cup Grated Parmesan Cheese
- 3 tablespoon Fresh Dill finely chopped
- 2 tablespoon Fresh Parsley finely chopped
Instructions
- Bring a large pot of water to a boil and cook the pasta as per the directions on the package.
- Chop up the onion, garlic, and asparagus before starting to cook, because it comes together very fast.
- Place a large frying pan or skillet over medium-high heat. Drizzle olive oil in the pan and add the garlic and onion. Cook until onions are translucent.
- Add the chopped asparagus to the pan and cook for another 2 minutes.
- Place the frozen peas into the pan and cook until they have thawed and have warmed through.
- Add the salt and pepper to the veggies and then deglaze the pan with the lemon juice.
- Drain the pasta, making sure to keep a cup of the pasta water. Add the pasta and ¼ cup of the pasta water to the pan with the veggies.
- Sprinkle in the freshly grated parmesan and stir it in, until it melts into the liquids and it starts to coat the pasta.
- Once everything has heated though, turn off the heat. Add in the chopped fresh herbs. Stir until well distributed and serve right away.
Video
Nutrition
Calories: 409kcalCarbohydrates: 52gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 1173mgPotassium: 451mgFiber: 6gSugar: 6gVitamin A: 1253IUVitamin C: 26mgCalcium: 272mgIron: 3mg
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