One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta.


1 lb. asparagus, cut into 1-inch pieces
12 oz. whole-wheat pasta shells
1½ cups fresh or frozen baby peas
2 Tbs. garlic oil, such as Garlic Gold
3 green onions, thinly sliced (⅓ cup)
1 cup sliced fresh basil
½ cup coarsely chopped fresh mint
1 Tbs. grated lemon zest
3 oz. feta cheese, crumbled (¾ cup), optional

  1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.
  2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving ¼ cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

Seasonal Substitutions
Asparagus gives this recipe a springtime flair; here’s how to make the dish the rest of the year by substituting the following for the asparagus:
Summer: diced zucchini
Fall: finely diced butternut squash
Winter: broccoli

Calories: 315
Protein: 13 g
Total Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 51 g
Cholesterol: 13 mg
Sodium: 403 mg
Fiber: 8 g
Sugar: 4 g