Orecchiette with Asparagus, Peas, and Lemon

7
Total Time
32 min
Prep
12 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

uncooked orecchiette pasta

1½ cup(s), or other small pasta

olive oil

1 Tbsp

uncooked onion(s)

1 small, chopped

uncooked asparagus

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

frozen green peas

1 cup(s)

uncooked scallion(s)

4 medium, chopped

reduced-fat feta cheese

½ cup(s), crumbled

dill

3 Tbsp, fresh, chopped

lemon zest

2 tsp, grated

fresh lemon juice

2 Tbsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

Instructions

  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. Per serving (2 cups)

Notes

Make a salad of radicchio and endive tossed with olive oil, red-wine vinegar, and salt and pepper to taste (1 teaspoon olive oil per serving will increase the SmartPoints by 1).

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