Photo of Orecchiette with Asparagus, Peas & Lemon by WW

Orecchiette with Asparagus, Peas & Lemon

Total Time
35 min
15 min
20 min
We love orecchiette for this recipe as it's a cute little vessel for the onions, asparagus, and peas, but feel free to use any other short pasta you have on hand. This sauce and vegetables are all cooked together in one pot, then garnished with crunchy chopped scallions, feta, fresh dill, and lots of bright lemon zest and juice right before serving. It's so easy to make and the perfect pasta dish for ushering in the best produce of spring.


Uncooked orecchiette pasta

1½ cup(s), or other small pasta

Olive oil

1 Tbsp

Uncooked onion

1 small, chopped


½ pound(s), trimmed and cut into 1-inch pieces

Frozen green peas

1 cup(s)


4 medium, chopped

Reduced fat feta cheese

½ cup(s), crumbled


3 Tbsp, fresh, chopped

Lemon zest

2 tsp, grated

Fresh lemon juice

2 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


  1. Cook pasta according to package directions. Drain and keep warm.
  2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add asparagus and cook, stirring often, 2 minutes. Add peas and cook, stirring often until asparagus is crisp-tender and peas are thawed, about 3 minutes longer.
  3. Remove skillet from heat. Add pasta, scallions, feta, dill, lemon zest and juice, salt, and pepper and toss to combine.
  4. Serving size: 2 cups