Add-a-recipe Cookbook Forum WHOLE-GRAIN ROTINI W/ ASPARAGU..
WHOLE-GRAIN ROTINI W/ ASPARAGUS & SNAP PEAS16 Years AgoSPRING BREAK: Fresh snap peas & asparagus lighten upu a pasta dinner (and plenty of vitamins). Choosing whole-grain pasta over regular helps triple the cholesterol-lowering fiber. Total time: 30 min. Makes: 4 main-dish servings 1 pkg. (13.25 oz.) whole-grain rotini or fusilli pasta 8 oz. asparagus, ends trimmed, cut into 1" pcs. 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
1. Heat lg. covered saucepot of salted water on high to boiling. Add pasta & cook as label directs, adding asparagus & snap peas when 3 min. of cooking time remain. 2. Meanwhile, in 10" non-stick skillet, heat oil on med. til hot. Add onion & cook 10-12 min. or til tender & browned. From lemon, grate 1 tsp. peel & squeeze 2 tbsp. juice. 3. Reserve 1/2 c. pasta cooking water; drain pasta & vegetables. In lg. serving bowl, toss pasta & vegetables w/ cooking water, onion, lemon peel & juice. Romano, basil, 1/2 tsp. salt, & 1/4 tsp. coarsely ground black pepper. Ea. serving: About 405 cal.; 18 g. pro.; 72 g. carbs.; 6 g. total fat (2 g. sat.); 9 g. fiber; 10 mg. chol.; 545 mg. sodium. |