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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fresh snap peas and asparagus lighten up a pasta dinner! We serve this with sliced grilled chicken. Ingredients:
1 (13.25 ounce) package whole wheat rotini pasta |
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1 (8 ounce) package sugar snap peas, ends and strings removed |
1 tablespoon olive oil |
1 small onion, chopped |
2 tablespoons lemon juice |
1 teaspoon lemon zest |
1/2 cup freshly grated pecorino romano cheese |
1/4 cup thinly sliced fresh basil |
1/2 teaspoon salt |
1/4 tablespoon coarsely ground black pepper |
Directions:
1. 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.
2. 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.
3. Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.
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