Nothing makes me feel better at the end of a long day than a pasta primavera. It’s hearty, quick, and DELICIOUS! Even leftover to the next day! Also, the variations of vegetables are endless.
Pasta with Peas, Artichoke Hearts, and Grape Tomatoes
2 cloves garlic, chopped
1 small yellow onion, chopped
1 cup peas
1 cup artichoke hearts (Trader Joe’s sells great frozen ones)
1/2 cup grape tomatoes, halved
1/2 cup of tepid water
2 tbsp extra virgin olive oil
salt n pepper to taste
1/2 cup grated Romano cheese
In a large stock pan, over medium high heat, heat the olive oil and saute garlic and onions till translucent.
Add in the artichoke hearts, and coat with the onion and garlic. Let cook for a minute, while stirring frequently.
Then add in the peas. Coat with the mixture, let cook 1-2 minutes.
Add in water.
After 5 minutes of cooking, add in the tomatoes.
With your spoon, smash up the tomatoes as they are simmering.
Let simmer for 10 minutes on medium heat.
Once the vegetables are tender, salt and pepper to taste, and it is done.
Toss with your favorite cooked pasta and the cheese.