Directions:
- Bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. Stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. Drain pasta and vegetables, reserving 1/2 cup of the cooking water. Transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
- Heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
- Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.24 Kcal (1843 kJ) | ||
| Calories from fat | 85.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Cholesterol | 7.99mg | 3% | |
| Sodium | 522.62mg | 22% | |
| Potassium | 164.01mg | 3% | |
| Total Carbs | 83.87g | 28% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 13.25g | 53% | |
| Protein | 16.95g | 34% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 11.7mg | 65% | |
| Calcium | 143.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 388.24 Kcal (1625 kJ) | ||
| Calories from fat | 75.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 15% | |
|---|---|---|---|
| Cholesterol | 7.05mg | 3% | |
| Sodium | 460.89mg | 22% | |
| Potassium | 144.64mg | 3% | |
| Total Carbs | 73.97g | 28% | |
| Sugars | 5.34g | 24% | |
| Dietary Fiber | 11.68g | 53% | |
| Protein | 14.95g | 34% | |
| Vitamin C | 8.5mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 10.3mg | 65% | |
| Calcium | 126.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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