12 ounces Spaghetti
1 T. olive oil
1 medium onion, 6-8 ounces, finely chopped
3 cloves garlic, finely chopped
1 pint grape tomatoes
12 ounces asparagus, trimmed and cut into 2-inch pieces
1 medium zucchini, cut into half moons
1/4 cup water
1 can (14-14.5 ounces) no salt-added garbanzo beans (chickpeas), rinsed and drained
1 medium carrot, grated
1/4 ounce Parmesan cheese, grated (about 2 T. )
2 T. fresh lemon juice
Fresh basil leaves for garnish
Heat 6-quart saucepan of water to boiling on high. Cook pasta as label directs.
Meanwhile in a 12-inch skillet. heat oil on medium. Add onion and garlic; cook 2-3 minutes or until golden, stirring occasionally.
Add grape tomatoes; cook 5 minutes or until they begin to soften. Add asparagus, zucchini, water, and 1/4 teaspoon salt.
Cover and cook 5-7 minutes or until tomatoes begin to burst.
Stir in beans and carrot; cook 2-3 minutes or until beans are heated through.
Reserve 1/2 cup pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking liquid, and 1/4 teaspoon salt; toss until combined.
Divide among serving plates