Fresh spring pasta
1 13-ounce package whole wheat rotini or bowtie pasta
1/2 pound fresh asparagus
8 ounces sugar snap peas
1 tablespoon olive oil or vegetable oil
1 small onion, chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup Parmesan cheese
1/4 cup chopped basil
1/2 teaspoon salt
1/4 teaspoon black pepper
- Boil pasta in large pot for 3-5 minutes; add asparagus and peas and cook for 3 more minutes until pasta and veggies are tender. Drain and set aside.
- Heat oil in skillet and cook onion until barely golden (10-12 minutes). Add lemon juice and lemon zest and cook until fragrant (2-3 more minutes).
- Toss onion mixture, Parmesan cheese, and basil into the pasta and vegetables. Season with salt and black pepper.
- Swap out any of the vegetables for vegetables that you already have on hand, or are in-season. For example, swap in sliced zucchini and tomatoes (for the asparagus and peas) for a summer-style pasta. Or try the dish with roasted winter squash and chopped kale for a fall-themed pasta.
- This dish tastes great served warm or cold.
- If you don’t have pasta on hand, you could also make this dish with cooked brown rice, quinoa, or other whole grains.