Pasta and Spring Vegetables with Feta

Total Time
50 min
30 min
20 min


uncooked whole wheat pasta

½ pound(s), fusilli variety

raw fava beans

1½ cup(s), (shelled beans) or thawed frozen peeled fava beans

uncooked asparagus

½ pound(s), spears, cut into 1 1/2-inch lengths

grape tomatoes

2 cup(s), or cherry tomatoes (1 pint), halved

fresh parsley

¼ cup(s), flat-leaf, chopped

fresh mint leaves

2 Tbsp, thinly sliced

extra virgin olive oil

2 Tbsp

lemon zest

½ tsp, grated

fresh lemon juice

2 Tbsp

garlic clove(s)

2 medium clove(s), minced

table salt

½ tsp

black pepper

¼ tsp

crumbled feta cheese

¼ cup(s)


  1. Cook pasta according to package directions, adding fava beans and asparagus during last 2 minutes of cooking time. Drain and rinse under cold running water. Drain again.
  2. Meanwhile, combine tomatoes, parsley, mint, oil, lemon zest and juice, garlic, salt, and pepper in large bowl. Add pasta mixture and toss to coat. Sprinkle with feta.
  3. Per serving: 1 cup


You can use fresh peppermint or spearmint in this recipe, though spearmint will give the dish a more delicate flavor. If you don't care for mint, use fresh basil or cilantro instead.

A happier, healthier you starts here