Orecchiette with Asparagus, Peas & Lemon
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked orecchiette pasta
1½ cup(s), or other small pasta
Olive oil
1 Tbsp
Uncooked onion
1 small, chopped
Asparagus
½ pound(s), trimmed and cut into 1-inch pieces
Frozen green peas
1 cup(s)
Scallions
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
Serving size: 2 cups
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