Preparation time: 10 minutes

Cooking time: 10 minutes

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• Pasta Primavera

Prep everything before you start cooking and this dish will come together quickly. Primavera means springtime, so I use spring vegetables such as asparagus, but use whatever vegetables you like. For non-vegetarians, add cooked shrimp or chicken.

Makes 2 servings

• 4 ounces (1 cup) uncooked gluten-free penne or other short-cut pasta
• ½ cup 1-inch cut asparagus
• ¼ cup sliced yellow squash
• ¼ cup ⅛-inch sliced red bell pepper
• ¼ cup green peas
• 1 teaspoon grated lemon zest
• 3 tablespoons lemon juice
• 1 small shallot, very finely diced
• 1 tablespoon olive oil
• ⅛ teaspoon (dash) salt
• ⅛ teaspoon (dash) freshly ground black pepper
• 1/16 teaspoon (pinch) crushed red pepper, or to taste
• 1 tablespoon grated Parmesan or soy Parmesan, for garnish
• Chopped fresh parsley, for garnish

1. In a medium pot of boiling, salted water, cook the pasta according to package directions until al dente. Drain the pasta and return to the pot; it will continue to cook while it sits.

2. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus, squash, bell pepper, and peas and cook for 2 to 3 minutes, or just until slightly softened but still crisp. If you like softer vegetables, cook them to your liking. Drain the vegetables and plunge into ice water to stop the cooking and preserve the color. Drain again.

3. In a small bowl, make the dressing: Whisk together the lemon zest, lemon juice, shallot, olive oil, salt, black pepper, and crushed red pepper until well blended.

4. Add the vegetables and the dressing to the pasta and toss until coated thoroughly. Serve, garnished with Parmesan and parsley.

Per serving: 315 calories; 10g protein; 8g total fat; 5g fiber; 51g carbohydrates; 2mg cholesterol; 183mg sodium