12 oz pkg. of spaghetti noodles--though any pasta would probably work just as well
1 T olive oil
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1 c grape tomatoes
8-10 stalks of asparagus, woody portion of stem removed and the stalks cut into 1-2 inch bite sized pieces
pinch of salt
1 zucchini, cut into half moons
1 can chickpeas, drained
1/4 c grated carrot
juice from one half of a lemon
basil to taste--our store was out of fresh basil so I had to buy the pre-chopped basil in a tube and I used about 2-3 tsp., but freshly torn basil would be super
1) Cook pasta in a big pot, according to directions.
2) While the pasta is cooking heat a large skillet and the olive oil over med. high heat. Add the onion and garlic and cook until the onion becomes translucent.
3) Add the tomatoes and heat until they begin to lose their firmness. Add the asparagus, zucchini, and salt.
Mine was looking a bit dry so I spooned in a bit of the pasta water (your call). Cover and cook until the tomatoes begin to break down a bit (maybe 5 minutes).
4) Add the chickpeas and the carrot. By this point your pasta should be done. Drain, reserving a bit of pasta water in case things look dry still.
5) Combine the pasta and veggies. Add the lemon juice and toss. Add a bit of pasta water if things are looking dry.
6) Here you can add the chopped fresh basil or freshly torn basil. I think more is better but it is certainly a matter of personal preference.