Add-a-recipe Cookbook Forum WHOLE-GRAIN ROTINI W/ ASPARAGU..

SPRING BREAK:  Fresh snap peas & asparagus lighten upu a pasta dinner (and plenty of vitamins).  Choosing whole-grain pasta over regular helps triple the cholesterol-lowering fiber.

Total time:  30 min.  Makes:  4 main-dish servings

1 pkg. (13.25 oz.) whole-grain rotini or fusilli pasta

8 oz. asparagus, ends trimmed, cut into 1" pcs.

1 bag (8 oz.) stringless snap peas

1 tbsp. olive oil

1 sm. onion, chopped

1 lemon

1/2 c. freshly grated Pecorino Romano cheese

1/4 c. loosely packed fresh basil leaves, thinly sliced

1.  Heat lg. covered saucepot of salted water on high to boiling.  Add pasta & cook as label directs, adding asparagus & snap peas when 3 min. of cooking time remain.

2.  Meanwhile, in 10" non-stick skillet, heat oil on med. til hot.  Add onion & cook 10-12 min. or til tender & browned.  From lemon, grate 1 tsp. peel & squeeze 2 tbsp. juice.

3.  Reserve 1/2 c. pasta cooking water; drain pasta & vegetables.  In lg. serving bowl, toss pasta & vegetables w/ cooking water, onion, lemon peel & juice.  Romano, basil, 1/2 tsp. salt, & 1/4 tsp. coarsely ground black pepper.

Ea. serving:  About 405 cal.; 18 g. pro.; 72 g. carbs.; 6 g. total fat (2 g. sat.); 9 g. fiber; 10 mg. chol.; 545 mg. sodium.