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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat rotini pasta	1	package		-	-	-	-
asparagus	1/2	pound	trimmed cut	45.3593	8.7997	4.9895	0.2722
sugar snap pea	1	package		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
lemon zest	1	teaspoon		-	-	-	-
pecorino romano cheese	1/2	cup	grated	-	-	-	-
basil	1/4	cup	sliced	1.38	0.159	0.18899999999999997	0.0384
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	tablespoon	ground	4.3298	1.1031	0.1792	0.0562

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.