Herb Pasta Primavera
Herb Pasta Primavera

Photo Credit


This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 474
  • 302mg Sodium
  • 55g Carbs
  • 9g Fiber
  • 20g Fat
  • 5g Saturated Fat
  • 16g Protein
  • 282mg Calcium
  • 5mg Iron

Nothing says spring like pasta with fresh vegetables and a light dusting of Parmesan, especially when mixed with seasonal herbs like tarragon, parsley, or chives.

Appropriate for: High-fiber, low-sugar, vegetarian diets


  • 1/2 box (1/2 pound) penne pasta
  • 1/4 cup extra-virgin olive oil
  • 1 cup frozen artichoke hearts, thawed
  • 1 bunch asparagus, tips only
  • 1 yellow or red bell pepper, julienned
  • 3/4 cup frozen green peas, thawed
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 cup roughly chopped mixed herbs (tarragon, parsley, chives)
  • 1/2 cup grated Parmesan cheese
  • Salt
  • Pepper



1. Cook pasta in a large pot of boiling salted water about 6 to 9 minutes or until al dente. Rinse under cold water and set aside.
2. Saute artichoke hearts, asparagus, and bell pepper in olive oil about 3 to 5 minutes until tender. Add peas and cook for 1 minute.
3. Add pasta to the pan and toss with lemon zest and juice, herbs, and cheese. Season with salt and pepper to taste.

Recipe provided by FarmFlavor.com

comments powered by Disqus