Pasta Primavera for Two

Name: Pasta Primavera for Two
Cuisine: Europe, Italian
Ingredients: 4 ounces, cherry tomatoes, halved; 4 ounces, thin asparagus, trimmed and sliced on bias ½-inch thick; 3/4 cup, marinated artichoke hearts, patted dry and chopped coarse; 1/4 cup, shredded Parmesan cheese, plus extra for serving; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1 , garlic clove, minced; 1/2 teaspoon, table salt, divided, plus salt for cooking pasta; 6 ounces (1¾ cups), orecchiette; 1/4 cup, extra-virgin olive oil; 1 , shallot, sliced thin; 1/4 teaspoon, pepper; 1/8 teaspoon, red pepper flakes; 1/3 cup, frozen peas; 1 tablespoon, chopped fresh mint

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Pasta
Vegetables
Weeknight

By Matthew Fairman ･ Appears in Cook's Country April/May 2020

How does this sound? An elegant plate of fresh comfort food that's perfect for spring and won't take forever.

SERVES 2

TIME 55 minutes

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