Pasta Primavera

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Course Pasta

Cuisine Italian

Keyword pasta primavera, veggie pasta

Servings people

Calories 414kcal

Author Florentina

Ingredients

1/2 red onion thinly sliced
1 red bell pepper thinly sliced strips
1 yellow bell pepper thinly sliced strips
5 cloves garlic minced
1 Tbsp brined capers roughly chopped
1 pinch red chili flakes
1.5 lb cherry tomatoes halved
14 oz can artichoke hearts quartered
1/2 bunch asparagus
2 lemons
3/4 lb spaghettini or thin spaghetti
1/3 cup fresh basil chiffonade
3/4 cup baby arugula
olive oil

Instructions

Snap the tough ends off of the asparagus and cut it into 3 inch pieces. Transfer to a large mixing bowl together with the red onion and bell peppers. Drizzle with a light drizzle of olive oil, a good pinch of salt and chili flakes then toss to coat well.
1/2 red onion, 1 red bell pepper, 1 yellow bell pepper, 1 pinch red chili flakes, 1/2 bunch asparagus, olive oil
Preheat a large heavy bottom skillet over medium high heat. Add the asparagus veggie mix and stir fry together for a few minutes until the veggies start to get some color. Turn up the heat if need be, you want to get a loud sizzle and move the veggies around here not sweat them. Once you see they start to get golden brown around the edges transfer to a bowl and set aside.
Turn down the heat and add a light drizzle of olive oil in the same pan. Add the minced garlic and capers and cook just until fragrant, about a minute or so. Add the tomatoes and give everything a toss. Cook together until the tomatoes have burst their juices and a nice sauce has formed. Add in the artichoke hearts and squeeze half of the lemon. Taste and adjust seasonings with more sea salt and lemon juice until your taste buds sing!
5 cloves garlic, 1 Tbsp brined capers, 1.5 lb cherry tomatoes, 14 oz can artichoke hearts, 2 lemons, olive oil
Meanwhile bring a large pot of water to a rolling boil and season heavily with salt (yes you want the water to taste like sea water). Cook the spaghetti until al dente according to package directions, about 11 minutes or so.
3/4 lb spaghettini or thin spaghetti
Drain the pasta and add it to the pan with the tomato sauce. Add the arugula and toss everything to coat well. Cover with a lid and let sit for 3 minutes for the pasta to absorb some of the lovely sauce and the arugula to wilt from the heat.
3/4 cup baby arugula
Add the reserved vegetables to the pan with the pasta and gently mix in. Reserve some of the veggies for garnish and serve with a light drizzle of olive oil, the basil chiffonade and lemon wedges.
1/3 cup fresh basil chiffonade

Notes

On Storage - this pasta is great served hot out of the skillet, cold or at room temperature. Leftovers can be refrigerated up to 5 days in airtight lidded containers.

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