Good Health Rotini with Veggies

This is Pam’s version of a “Healthy in a Hurry” recipe from Good Housekeeping, called “Whole-Grain Rotini with Asparagus & Snap Peas.”

13 oz pkg whole-grain rotini or fusilli pasta
8 oz asparagus, ends trimmed, cut into 1″ pieces
8 oz bag stringless snap peas
1 Tbsp olive oil
1 small onion, chopped
1 lemon
1/2 c Parmesan cheese
salt & pepper

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 non-stick skillet, heat oil over medium until hot. Add onion and cook 10-12 minutes, or until tender and browned. From lemon, grate 1 tsp zest and squeeze about 2 Tbsp lemon juice.

Reserve 1/2 cup pasta cooking water; drain pasta & veggies. In large serving bowl, toss pasta and veggies with cooking water, onion, lemon zest and juice, cheese, and salt & pepper to taste.

Yield: ~4 main-dish servings

Time to make: 20-30 minutes

Source: Pamela Peterson