-
1
Heat 6-quart saucepot of water to boiling on high.
-
2
Cook pasta as label directs.
-
3
Meanwhile, in 12-inch skillet, heat oil on medium.
-
4
Add onion and garlic; cook 2 to 3 minutes or until golden, stirring occasionally.
-
5
Add grape tomatoes; cook 5 minutes or until beginning to soften.
-
6
Add asparagus, zucchini, water, and 1/4 teaspoon salt.
-
7
Cover and cook 5 to 7 minutes or until tomatoes begin to burst.
-
8
Stir in beans and carrot; cook 2 to 3 minutes or until beans are heated through.
-
9
Reserve 1/2 cup pasta cooking water.
-
10
Drain pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking water, and 1/4 teaspoon salt; toss until combined.
-
11
Divide among serving bowls; garnish with basil.
