Fusilli Col Buco with Braised Spring Vegetables

Ingredients

• 1 large onion, chopped (2 cups)
• 4 cloves garlic, minced (4 tsp.)
• 1 tsp. fresh thyme, chopped
• 1/4 tsp. red pepper flakes
• 2 cups dry white wine, preferably Italian
• 1 cup low-sodium vegetable broth
• 1/4 cup lemon juice
• 18 oz. fresh or frozen artichoke hearts, halved
• 20 baby carrots, diced (1 cup)
• 10 oz. baby bella mushrooms, halved
• 1 cup fresh or frozen peas
• 8 oz. dry fusilli col buco pasta
• 20 basil leaves, chopped (� cup)
• 3/4 cup grated Parmesan cheese

Directions

1. Heat large Dutch oven coated with cooking spray over medium-high heat. Add onion, and saut� 3 to 5 minutes, or until translucent. Add garlic, and cook 30 seconds, or until fragrant. Add thyme, red pepper flakes, wine, broth, and lemon juice, then stir in artichokes, carrots, and mushrooms. Bring to a boil; reduce heat to medium-low, and simmer 15 minutes, or until vegetables are tender. Add peas, and cook, covered, 5 minutes, or until peas are tender and bright green.
2. Meanwhile, cook pasta in pot of boiling salted water according to package directions. Drain, and return to pot.
3. Add braised vegetables to pasta, and toss to combine. Add just enough vegetable-braising liquid to achieve preferred sauciness. Stir in basil and Parmesan, and season with salt and pepper, if desired.
4. Serves 6