Whole Grain Rotini with Asparagus and Snap Peas
Jennifer Lindahl
ingredients
- 1 package (13.25 ounce) whole grain fusilli or rotini pasta
- 8 ounces asparagus, ends trimmed, cut into 1" pieces
- 1 (8 ounce) bag stringless sugar snap peas
- 1 T olive oil
- 1 small onion, chopped
- 1 lemon
- 1/2 cup freshly grated Romano Pecorino cheese
- 1/4 cup loosely packed fresh basil leaves, thinly sliced
directions
- 1
Heat large covered sauce pot 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 remains.
- 2
Meanwhile, in 10 inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10-12 minutes or until tender and browned. From lemon, grate 1 teaspoon peel and squeeze 2 T 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 t salt, and 1/4 t coarsely ground black pepper.
Source: Jennifer Lindahl
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