Easy Pasta Primavera

Ingredients

• 1 lb. dry penne pasta
• 1-2 Tbsp. olive oil
• 1 cup fresh broccoli florets
• 8 oz. thin asparagus, trimmed and cut into 1-inch pieces
• 2 Tbsp. butter
• 1/4 cup finely diced onion
• 3 garlic cloves, minced
• 3/4 cup heavy cream
• 1 Roma tomato, diced
• 1/2 cup frozen peas
• 3/4 cup basil pesto
• 1/2 cup freshly shredded Parmesan cheese, plus extra for serving
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. fresh chopped parsley
• Kosher salt and fresh black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Reserve 1/2 cup pasta water and drain the rest.

2. 2

   Heat olive oil in a large skillet over medium heat. Add broccoli and asparagus. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Cook time will depend on the thickness of the veggies. Remove to a plate.

3. 3

   In the same skillet, melt the butter. Add onions and garlic, and cook, stirring for about 1 minute.

4. 4

   Stir in the heavy cream and tomato, and simmer for about 2-3 minutes or until the sauce begins to thicken and the tomatoes soften. Stir in peas, basil pesto, and Parmesan cheese. Season with salt and pepper, to taste.

5. 5

   Add cooked penne to the sauce and toss with some of the reserved pasta water. Add in the cooked vegetables, lemon juice, and parsley. Add more pasta water if needed. Taste for salt and pepper. Serve with more Parmesan cheese.