Tomato Basil Pasta Primavera

Tonight's dinner was sort of a fusion of two recipes. Here is the first:

http://www.eatbetteramerica.com/recipes/healthified/healthified-tomato-basil-pasta-primavera.aspx?WT.dcsvid=NDkyOTk5ODU0NAS2&rvrin=D148CD8F-7C88-4A1E-97F6-6617BF348440&WT.mc_id=Newsletter_EBA_2010_05_05_default

And here is the second:

http://www.foodnetwork.com/recipes/paula-deen/portobello-and-asparagus-salad-recipe/index.html

Here's what I did:

1 lb. whole-grain penne pasta

1 pint grape tomatoes, halved

1 zucchini, chopped

1 bunch of fresh asparagus

1/2 bag frozen sugar snap peas

(feel free to add any other veggies you like to this)

Cook pasta according to instructions. Meanwhile, chop veggies and put all but the tomatoes into an inch of boiling water in a large skillet. Cook for 7-8 minutes. Drain and add to cooked pasta.

Toss to coat about 1/4 cup olive oil, 1 teaspoon garlic salt, 1/2 teaspoon onion powder, large handful of chopped, fresh basil, 1/2 cup grated parmesan cheese and 4 tablespoons lemon juice.

This is so good and I didn't miss the meat at all. The pasta is very filling and I have tons of leftovers for the weekend!