Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 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
Directions
- 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.
Tips and variations
- 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.
Nutritional info
Calories
219
Total fat
4.4 g
Saturated fat
1 g
Cholesterol
4.3 mg
Sodium
238 mg
Total carbohydrates
36.4 g
Dietary fiber
5.7 g
Protein
8.9 g
Total sugar
3.7 g
Allergens
Dairy
Wheat
