Whole-Grain Rotini with Asparagus and Snap Peas

By lisalang

Ingredients

• 1 package(s) (13 1/4-ounce) whole-grain rotini or fusilli pasta
• 8 ounce(s) asparagus, ends trimmed, cut into 1-inch pieces
• 1 bag(s) (8-ounce) stringless snap peas
• 1 tablespoon(s) olive oil
• 1 small onion, chopped
• 1 lemon
• 1/2 cup(s) freshly grated Pecorino Romano cheese
• 1/4 cup(s) (loosely packed) fresh basil leaves, thinly sliced
• 1/2 teaspoon(s) (plus more for pasta water) salt
• 1/4 teaspoon(s) coarsely ground black pepp

Details

Servings 4

Preparation

Step 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