Yummy Summer Pasta Recipe

Bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender 3 to 5 minutes. Stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender about 3 more minutes. Drain pasta and vegetables reserving 1/2 cup of the cooking water. Transfer rotini asparagus peas and the cooking water to a large serving bowl and keep warm.

Heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant about 2 minutes.

Toss onion mixture Pecorino Romano cheese and basil into the pasta and vegetables; season with salt and black pepper.