8ounceswhole wheat linguinespaghetti pasta, or a gluten-free pasta, enough for two or three people
1/2cupwater or vegetable broth
1/4cuponiondiced
2 to 3clovesgarlicminced
10 to 12stalks asparaguswoody stems removed and sliced into 1 inch pieces
2cupsof snow pea pods
1cupbroccoli florets
2cupscherry tomatoescut in half or 1 can diced canned tomatoes (drained)
sea salt and freshly ground black pepperfor taste
1/2cuptomato sauce
2teaspoonsfreshly squeezed lemon juice
1heaping tablespoon of fresh basil
Instructions
Bring a large saucepan of salted water to a boil and cook the pasta until al denté, according to package instructions.
In a large skillet heat the water or vegetable broth over medium heat. Add the onion and garlic. Sauté, stirring frequently, for about 3 minutes until fragrant and the onion is beginning to soften.
Add the asparagus, snow peas, brocolli and sauté for another 4 minutes, until it begins to turn bright green. Add the tomatoes and tomato sauce along with a pinch of salt and pepper and sauté for another 2-4 minutes, stirring often.
Add the cooked pasta, lemon juice and fresh basil Stir it all together and serve.