- In a food processor, pulse basil, walnuts, garlic, ½ tsp pepper and ¼ tsp salt, stopping to scrape down sides of bowl, until finely chopped. With processor running, slowly drizzle in oil, then ¼ cup water and blend until a chunky sauce forms.
- Mist a large skillet with cooking spray and heat on medium-high. Add asparagus and cook, stirring frequently, for 2 minutes. Add ⅓ cup water and bring to a simmer. Cook, stirring occasionally, until asparagus is tender-crisp and no liquid remains, about 3 minutes. Add zucchini, peas and remaining ½ tsp pepper and ¼ tsp salt and cook, stirring frequently, until zucchini is tender, about 2 minutes.
- Meanwhile, in a large pot, cook pasta al dente according to package directions. Drain, reserving 1 cup of the cooking water. Return pasta to pot.
- Add asparagus mixture and basil mixture to pasta and heat on low, stirring gently to coat. Gradually stir in reserved cooking water, 1 tbsp at a time, until sauce reaches desired consistency. Divide among plates and top with Parmesan and lemon zest, dividing evenly.
- Serving Size 2 cups
- Calories 493
- Carbohydrate Content 47 g
- Cholesterol Content 9 mg
- Fat Content 27 g
- Fiber Content 8 g
- Protein Content 18 g
- Saturated Fat Content 5 g
- Sodium Content 486 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 8 g