Photo of Spring green pasta toss by WW

Spring green pasta toss

Points® value
Total Time
20 min
10 min
10 min
This pasta dinner features protein-filled lentil pasta tossed with a luscious lemon-pecorino sauce, crisp asparagus, and sweet peas. Adding the veggies to the boiling pasta for the last few minutes is a convenient way to make fast and easy one-pot pastas. Don’t be tempted to skip the herbs. Their bright freshness ties this entire dish together.


Uncooked yellow lentil pasta

8¾ oz, or red lentil rotini or penne


12 spear(s), medium, ends trimmed and cup into 1 inch segments

Frozen green peas

1½ cup(s)


1 wedge(s)

Olive oil

1½ tbsp(s)


1 tsp(s), finely chopped

Crushed red pepper flakes

1 pinch(es)

Grated Pecorino Romano cheese

¼ cup(s), divided

Kosher salt

1 tsp(s)

Black pepper

¼ tsp(s)

Fresh basil

4 tbsp(s), chopped


  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. Add the asparagus and peas and cook for 5 minutes more or until the pasta is al dente. Reserve ¼ cup of the cooking water. Drain the pasta and vegetables well and transfer to a large serving bowl.
  2. Meanwhile, into a small bowl, finely grate 1 tsp zest from the lemon, then squeeze 15 ml (1 Tbsp) juice. Whisk in the reserved pasta cooking water, oil, garlic, red pepper, 3 tbsp cheese, salt, and black pepper to make the sauce. Pour the sauce over the pasta and vegetables and toss well to combine. Garnish with the remaining 15 ml (1 Tbsp) cheese and herbs
  3. Per serving: 2 cups