Featured Posts
Recent Articles

Whole-Grain Rotini with Asparagus and Snap Peas

Whole-Grain Rotini with Asparagus and Snap PeasFresh snap peas and asparagus lighten up a pasta dinner (and add plenty of vitamins). Choosing whole-grain pasta over regular helps triple the cholesterol-lowering fiber.

Ingredients


1 package(s) (13 1/4-ounce) whole-grain rotini or fusilli pasta
8 ounce(s) asparagus, ends trimmed, cut into 1-inch pieces
1 bag(s) (8-ounce) stringless snap peas
1 tablespoon(s) olive oil
1 small onion, chopped
1 lemon
1/2 cup(s) freshly grated Pecorino Romano cheese
1/4 cup(s) (loosely packed) fresh basil leaves, thinly sliced
1/2 teaspoon(s) (plus more for pasta water) salt
1/4 teaspoon(s) coarsely ground black pepper

Directions

1.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.

2.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 teaspoon peel and squeeze 2 tablespoons juice.

3. 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 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.


Please Note: If you like this post then please help us by clicking on LIKE on our facebook page or the right hand side of the post. Share this post with your friends and relatives and subscribe Email updates to get latest new directly in your inbox. Thanks.. :)
Share and Enjoy:

0 comments for this post

Leave a reply

We will keep You Updated...
Sign up to receive all
interesting site updates!
Subscribe via RSS Feed subscribe to feeds
Popular Posts
Recent Stories
Connect with Facebook
Recomended
Random Posts
Stats Counter
Search Site
Archives