PASTA PRIMAVERA

1. Trim and thinly slice scallions. Halve, peel, and small dice half the onion (save the rest for another use). Dice tomato into ¼-inch pieces. Zest and halve lemon; cut one half into wedges.
2. Bring a large pot of salted water to a boil. Once boiling, add pasta of your choice to pot. Cook, stirring occasionally, 8-10 minutes total. (You’ll add the veggies to the pot after 6-7 minutes. Careful not to overcook!)
3. Once pasta has cooked 6-7 minutes, add broccoli and peas to pot and cook until vegetables are tender, 2-3 minutes more.
4. Drain pasta and veggies. In a large bowl, toss together drained pasta, broccoli, peas, scallion, onion, tomato, 2 TBSP olive oil, lemon zest, juice from half a lemon, salt, and pepper. Serve hot or cold with lemon wedges on the side.

Cooking Tip: Pasta primavera includes lots of bright veggies, especially during springtime. Feel free to add in leafy greens like kale, spinach, or arugula. Also, cooked chicken or shrimp make this pasta super hearty and filling.

Produce Bag: Broccoli stems for soup