Recipe courtesy of Cooking Channel
Episode: Say Yes to Pasta
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 12 ounces whole wheat- or Jerusalem artichoke-flour spaghetti
  • 1 tablespoon olive oil
  • 1 medium (6- to 8-ounce) onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 pint grape tomatoes
  • 12 ounces asparagus, trimmed and cut into 2-inch pieces
  • 1 medium zucchini, cut into half-moons
  • 1/4 cup water
  • Salt
  • 1 can no-salt-added garbanzo beans (chickpeas), rinsed and drained
  • 1 medium carrot, grated
  • 1/4 ounce Parmesan cheese, grated (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • Fresh basil leaves, for garnish

Directions

Watch how to make this recipe.

Heat 6-quart saucepot of water to boiling on high. Cook pasta as label directs. Meanwhile, in 12-inch skillet, heat oil on medium. Add onion and garlic; cook 2 to 3 minutes or until golden, stirring occasionally. Add grape tomatoes; cook 5 minutes or until beginning to soften. Add asparagus, zucchini, water, and 1/4 teaspoon salt. Cover and cook 5 to 7 minutes or until tomatoes begin to burst. Stir in beans and carrot; cook 2 to 3 minutes or until beans are heated through. 

Reserve 1/2 cup pasta cooking water. Drain pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking water, and 1/4 teaspoon salt; toss until combined. Divide among serving bowls; garnish with basil.

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