All Recipes Best Recipe Side Dish

Ingredients

1 (13.25 ounce) package whole wheat rotini pasta ½ pound fresh asparagus, trimmed and cut into 1-inch pieces 1 (8 ounce) package sugar snap peas, ends and strings removed 1 tablespoon olive oil 1 small onion, chopped 2 tablespoons lemon juice 1 teaspoon lemon zest ½ cup freshly grated Pecorino Romano cheese ¼ cup thinly sliced fresh basil ½ teaspoon salt ¼ tablespoon coarsely ground black pepper

Nutrition Info

463.1 calories carbohydrate: 80.6 g cholesterol: 15.5 mg fat: 8.8 g fiber: 10.8 g protein: 21.4 g saturatedFat: 3.3 g servingSize: - sodium: 479 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil, cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. Stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. Drain pasta and vegetables, reserving 1/2 cup of the cooking water. Transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
Heat olive oil in a large skillet over medium heat, cook and stir onion until barely golden, 10 to 12 minutes, stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables, season with salt and black pepper.

4 servings

Fresh snap peas and asparagus lighten up a pasta dinner! We serve this with sliced grilled chicken.