Orecchiette with asparagus, peas, and lemon
Uncooked orecchiette pasta
1½ cup(s), or other small pasta
1 small, chopped
½ pound(s), trimmed and cut into 1-inch pieces
Frozen green peas
4 medium, chopped
Reduced-fat feta cheese
½ cup(s), crumbled
3 Tbsp, fresh, chopped
2 tsp, grated
Fresh lemon juice
¼ tsp, freshly ground
- Cook pasta according to package directions. Drain and keep warm.
- 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.
- Remove skillet from heat. Add pasta, scallions, feta, dill, lemon zest and juice, salt, and pepper and toss to combine.
- Per serving (2 cups)