Whole-Grain Rotini with Asparagus and Snap Peas

By á-1025

Ingredients

• 1 package whole-grain rotini or fusilli pasta
• 8 ounces asparagus, ends trimmed, cut into 1-inch pieces
• 1 bag stringless snapped peas
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 lemon
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup loosely packed basil leaves, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

1.Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain.
2.Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
3.Reserve 1/2 cup pasta cooking water; drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.