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Herb Pasta Primavera

Herb Pasta Primavera


  • 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

Nutrition Information

Per serving: 474 kcal cal., 20 g fat (5 g sat. fat), 302 mg sodium, 9 g fiber, 16 g pro., 282 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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