Combine frozen and fresh veggies with flavorful herbs for a simple, healthy one-dish vegetarian dinner or flavorful side dish.

Yield: 4 servings

Difficulty Rating: Easy
Recipe From: Tennessee Home and Farm


  • ½ pound penne pasta
  • 4 tablespoons extra virgin olive oil
  • 1 cup frozen artichoke hearts, thawed
  • 1 bunch asparagus, use tips only (top 2 inches)
  • 1 yellow or red bell pepper, julienned
  • ¾ cup frozen green peas, thawed
  • ½ cup mixed herbs (tarragon, parsley, chives, basil), roughly chopped
  • 2 teaspoons lemon zest, finely grated
  • 1 tablespoon fresh lemon juice
  • ½ cup grated Parmesan
  • kosher salt and freshly ground pepper, to taste

Tips & Notes

You can substitute other frozen vegetables, herbs or types of pasta of your choosing (such as whole wheat penne).



  1. Cook pasta in a large pot of boiling salted water until al dente. Rinse under cold water and set aside.

  2. Saute artichoke hearts, asparagus and bell pepper in olive oil until tender. Add peas and cook for an additional minute.

  3. Add pasta to the pan and toss with the lemon, herbs and Parmesan.

  4. Season with salt and pepper. Heat in pan until pasta is warm.

Nutrition Facts (per serving): Calories – 474, Fat – 20g, Dietary Fiber – 9g, Protein – 16g, Sodium – 302mg, Carbs – 55g

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor -

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