Spring Pasta with Asparagus and Grape Tomatoes

Ingredients

• 8 ounces uncooked penne pasta
• 1 tablespoon olive oil, divided
• 1 cup chopped onion
• 2 cups (1/2-inch) sliced asparagus
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice, divided
• 2 cups grape tomatoes, halved
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2.25 ounces grated fresh Parmigiano-Reggiano cheese (9 tablespoons)
• 6 tablespoons chopped fresh basil or small basil leaves (optional)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
2. 2. Heat a large skillet over medium heat. Add 1 teaspoon olive oil; swirl to coat. Add onion; cook 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 1 1/2 tablespoons cheese. Garnish with fresh basil, if desired.