Skip to main content New<> this month
Get the Allrecipes magazine

Yummy Summer Pasta

Rated as 4.33 out of 5 Stars
2

"Fresh snap peas and asparagus lighten up a pasta dinner! We serve this with sliced grilled chicken."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 463
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.

Nutrition Facts


Per Serving: 463 calories; 8.8 80.6 21.4 15 479 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

I didn't have the peas or basil on hand, but made this with all the other ingredients and loved it!

An interesting combination, though we found it a touch bland. I like the suggestion from another reviewer to add butter and garlic, and I may add more basil and cheese next time.

I love both asparagus and peas so I was excited to try this. This was very good, but it might have been a bit bland if I hadn't added 1 Tablespoon butter and 3 cloves garlic. With these additi...