1 lb small pasta of your choice…rotini, penne or oriochetti…use whole wheat where possible
2 cups fresh broccoli florets
2 cups asparagus spears, trimmed and cut into 2-in pieces
1 large sweet pepper, diced
1 medium onion, diced
4 cloves garlic, minced
3 tablespoons olive oil
1 cup fresh spinach, roughly chopped
1 cup frozen peas
1 cup cherry tomatoes, halved
1/4 cup lemon juice
2 tablespoons minced fresh basil
Salt and pepper to taste
Grated Parmesan cheese for topping
Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.
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