Spring Vegetables with Pasta

Ingredients

• 12 oz cellentani pasta (short corkscrews)


• 1 box (10 oz) frozen petite green peas


• 2 tsp olive oil


• 1 lb asparagus, tough ends broken off, spears cut in 2-in. pieces


• 1 medium (8 oz) yellow summer squash, cut in half lengthwise, then crosswise in 1⁄2-in. pieces


• 8 oz sugar snap peas, ends trimmed


• 1 Tbsp minced garlic


• 1 pt grape tomatoes


• 1 tsp salt


• 1⁄2 tsp pepper


• 1 Tbsp cornstarch


• 11⁄2 cups chicken broth


• 3 scallions, thinly sliced


• Grated peel and juice from 1 lemon


• Serve with: grated Parmesan cheese

Method

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding peas 3 minutes before pasta is done. Drain and return to pot.


2. Meanwhile heat a large deep skillet over medium-high heat. Add oil and heat until hot but not smoking. Add asparagus, squash and snap peas. Sauté, stirring often, 3 minutes or until almost crisp-tender.


3. Stir in garlic, tomatoes, salt and pepper. Cook 2 minutes or until tomatoes begin to release their juices.


4. Stir cornstarch into broth until blended. Add to skillet and simmer 1 to 2 minutes or until slightly thickened.


5. Add vegetables, scallions, lemon peel and juice to pasta; toss to mix and coat. Sprinkle servings with grated Parmesan cheese.


6. Remove and refrigerate 4 cups pasta and vegetables (no sauce) for leftovers.