Yummy Summer Pasta Recipe - Allrecipes.com
Yummy Summer Pasta Recipe
  • READY IN 40 mins

Yummy Summer Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Jun 13, 2012

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

 
Jun 17, 2015

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.

 

3 Ratings

Apr 13, 2013

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 additions, it was quite good and as pasta goes, it should be even better tomorrow. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 80.6 g
  • 26%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 479 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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