Whole-Grain Rotini with Asparagus and Snap Peas



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

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.

yield: 4 servings