From the name of the recipe itself, we can clearly tell how healthy this recipe is. Not only does asparagus and snap peas make this dish healthy but it also adds a new twist to the meal. Plus, the whole grain rottini adds up to the nutritional content as whole grains contain fiber that helps lower cholesterol.
Benefits of Whole Grain Rottini
Asparagus is said to be an antioxidant vegetable. Among its numerous health benefits are its anti-aging effects, helps protect against cancer, prevents osteoporosis and osteoarthritis, lowers risk of heart problems and prevents birth defects. Snap peas on the other hand contains vitamins and minerals and is high in dietary fiber.
Ingredients for Whole Grain Rottini
- 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
- 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
Steps for making Whole Grain Rottini
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.
Time-table and Serving
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Serving: 4 people
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