Green Pasta

Ingredients

• Whole wheat pasta

  Dry

  4 oz or 113g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Zucchini

  Summer squash, includes skin, raw

  ½ small or 59g

• Asparagus

  Raw

  ½ lb or 227g

• Broccoli

  Raw

  4 cup, chopped or diced or 352g

• Garlic

  Raw

  2 cloves, minced or 6g

• Peas

  Green, frozen, unprepared

  ¼ cup or 34g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Pepper

  Spices, black

  ½ tsp or 1g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Bring a pot of salted water to a boil for the pasta.
2. While waiting for the water to boil, wash and slice the vegetables. Heat the olive oil over medium heat in a large pan. Add the chopped onion and sauté until almost translucent.
3. Add the zucchini, asparagus, and broccoli to the pan and cook until the broccoli turns bright green. Add the garlic and cook for another minute until fragrant.
4. Add the peas to the pot with the pasta a couple of minutes before it finishes cooking. Reserve 1/4 cup of the pasta cooking water (for original 2 serving recipe, 1/8 cup per serving) and add it to the vegetables.
5. Drain the pasta and let it sit for a minute. Add the basil to the vegetables, season to taste, and toss the pasta with the vegetables. Top with parmesan cheese and serve.