Serves 6-8

1 lb small pasta of your choice…rotini, penne or oriochetti…use whole wheat where possible

• 2 cups fresh broccoli florets
• 2 cups asparagus spears, trimmed and cut into 2-in pieces
• 1 large sweet pepper, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 cup fresh spinach, roughly chopped
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 1/4 cup lemon juice
• 2 tablespoons minced fresh basil
• Salt and pepper to taste
• Grated Parmesan cheese for topping

1. Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
2. In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
3. Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.