Pasta Primavera

Yield 4

INGREDIENTS

• 1 lb whole wheat pasta

• 2 Tbsp olive oil

• 2 garlic cloves, minced

• 1 bunch broccolini, cut into 1-inch pieces

• 1 bunch asparagus, cut into 1-inch pieces

• 6 oz snap peas, cut into 1-inch pieces

• 4 green onions, minced, whites and greens separated

• 8 oz spinach, roughly chopped

• 1 can cannellini beans, drained and rinsed

• ¼ bunch parsley, minced

• 1 lemon, zested and juiced

• 1 cup parmesan cheese, grated

• 1 tsp salt

• 1 tsp black pepper

DIRECTIONS

1. Cook pasta according to package directions. Reserve 2 cups pasta water.

2. Heat the oil in a large skillet over medium heat. Add the garlic, whites of green onions, broccolini, and asparagus. Sauté 4-6 minutes.

3. Add the snap peas and continue sautéing for 3 more minutes.

4. Add ½ cup of pasta water, salt, and pepper and stir. Then add spinach, beans, and pasta. Sauté for another minute.

5. Add parmesan cheese, lemon juice and zest, and the greens from the green onions. Stir to combine. If you want a thinner sauce, add pasta water until desired thinness.

6. Remove from heat and garnish with parsely. Serve.

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