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Pasta Primavera



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.