- 12 oz. whole wheat-, or Jerusalem artichoke-flour spaghetti
- 1 tbsp olive oil
- 1 medium onion
- 3 clove garlic
- 1 pt. grape tomatoes
- 12 oz. asparagus
- 1 medium zucchini
- 1/4 c. water
- 1 can no-salt-added garbanzo beans, (chickpeas)
- 1 medium carrot
- 1/4 oz. Parmesan cheese
- 2 tbsp lemon juice, fresh
- basil leaves, fresh
DirectionsHeat 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.