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Ingredients

• 12 ounce(s) whole wheat- or Jerusalem artichoke-flour spaghetti
• 1 tablespoon(s) olive oil
• 1 medium (6- to 8-ounce) onion, finely chopped
• 3 clove(s) garlic, finely chopped
• 1 pint(s) grape tomatoes
• 12 ounce(s) asparagus, trimmed and cut into 2-inch pieces
• 1 medium zucchini, cut into half-moons
• .25 cup(s) water
• Salt
• 1 can(s) no-salt-added garbanzo beans (chickpeas), rinsed and drained
• 1 medium carrot, grated
• .25 ounce(s) Parmesan cheese, grated (about 2 tablespoons)
• 2 tablespoon(s) fresh lemon juice
• Fresh basil leaves, for garnish

Description

Celebrate Spring With A Bright Pasta Dish Full Of Vegetables.

Delish