Whole-Grain Rotini With Asparagus & Snap Peas

1 pkg. (13.25 oz.) whole-grain rotini or fusilli pasta
8 oz. asparagus, ends trimmed, cut into 1-in. pieces
1 bag (8 oz.) stringless snap peas
1 Tbsp. olive oil
1 sm. onion, chopped
1 lemon
1/2 c freshly grated Pecorino Romano cheese
1/4 c loosely packed fresh basil leaves, thinly sliced

*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.

*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 tsp. peel and squeeze 2 Tbsp. juice.

*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 tsp. salt, and 1/4 tsp. coarsely ground black pepper.

Comments

azandersens said…

I tried this one the other night, and it was okay (don't worry, Laura posted it without trying it, so I know I'm not hurting her feelings). I felt like it needed some alfredo sauce on it or something.

May 5, 2008 at 1:25 PM

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