Spaghetti primavera

Whole grain spaghetti tossed with crisp-tender asparagus, snow peas, carrots, green onions and cherry tomatoes.

1 375-g package whole grain spaghetti
2 tbsp olive oil
2 cloves garlic, minced
1 large carrot, sliced into thin coins
1 cup snow peas
1/2 bunch thin asparagus, cut into 1-inch lengths
2 green onions, cut into 1-inch lengths
1 cup cherry tomatoes
Salt and freshly ground black pepper, to taste
Juice of 1/2 lemon
1/3 cup Parmesan cheese

View the full recipe at Ricotta and Radishes →