Pasta Primavera with Asparagus & Artichokes
Preparation Time: 10 min
Cooking Time: 20 min
Serves 3
INGREDIENTS
- 8 oz pasta (Penne or Spaghetti works well)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 can Reese Chopped Artichoke Hearts, drained
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ red pepper flakes (optional)
- ¼ cup pasta water
- Juice of ½ lemon
- ¼ cup grated Parmesan (optional or vegan alternative)
- 1 tbsp Reese Salted Capers
- Fresh parsley or basil, chopped
DESCRIPTION
A bright, fresh take on a classic pasta primavera, this dish combines tender asparagus and Reese Chopped Artichoke Hearts sautéed with garlic and olive oil, then finished with a splash of lemon for a light, zesty flavor. Tossed with al dente pasta and topped with Reese Salted Capers it’s a simple yet satisfying meal that comes together quickly.
DIRECTIONS
- Cook pasta in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
- Heat olive oil in a large pan over medium heat. Add garlic and cook for about 30 seconds until fragrant. Add asparagus and sauté for 3-4 minutes until tender-crisp. Stir in the Reese Chopped Artichoke Hearts and cook for 2 minutes.
- Add the pasta and reserved pasta water to the skillet. Toss to combine, then stir in lemon juice, salt, pepper, and red pepper flakes.
- Remove from heat, add Reese Salted Capers, Parmesan, and fresh herbs, toss, and serve.