Whole Grain Pasta Primavera with White Beans & Lemon-Garlic Sauce

Bring a large pot of salted water to a boil for the pasta.

While waiting for the water to boil, prepare the vegetables: Dice the red and yellow bell peppers into 1/2-inch pieces. Slice the zucchini into half-moons about 1/4-inch thick. Trim the asparagus and cut into 2-inch pieces. Halve the cherry tomatoes. Mince the 6 cloves of garlic. Zest and juice the 2 lemons (you should have about 1/4 cup zest and 1/2 cup juice).

Drain and rinse the 2 cans of cannellini beans. Set aside.

Toast the 1/4 cup of pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning. Remove from heat and set aside.

Cook the 12 oz of whole grain pasta according to package directions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat 2 tbsp of olive oil in a large, deep skillet over medium-high heat. Add the bell peppers and cook for 3 minutes.

Add the zucchini and asparagus to the skillet and cook for another 4 minutes, stirring occasionally.

Add the cherry tomatoes and cook for 2 minutes more, until they begin to soften but still hold their shape.

Reduce heat to medium and add the remaining 1 tbsp of olive oil and minced garlic. Cook for 1 minute until fragrant.

Pour in the 1 cup of vegetable broth, lemon juice, and lemon zest. Bring to a simmer.

Add the drained cannellini beans to the skillet and simmer for 3 minutes to warm through.

Stir in the nutritional yeast, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes.

Add the drained pasta to the skillet and toss to combine with the sauce. If the mixture seems dry, add some of the reserved pasta water, 1/4 cup at a time.

Remove from heat and stir in the chopped fresh basil and parsley, reserving some for garnish.

Serve in bowls, topped with toasted pine nuts and the remaining fresh herbs.