Ingredients40 m servings 463 cals
- 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.
Per Serving: 463 calories; 8.8 g fat; 80.6 g carbohydrates; 21.4 g protein; 15 mg cholesterol; 479 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.