Pasta & spring vegetables with feta
8
Points®
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Easy
This colorful pasta celebrates the best of spring produce. It includes fava beans, asparagus, tomatoes, and lots of parsley and mint. You can also 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, try fresh basil or cilantro instead. For added convenience, the fava beans and asparagus are blanched in the same pot that you cook the pasta in. Toss together the tomatoes, herbs, oil, and seasonings in a big bowl, add the drained pasta and vegetables, and your delicious dinner is ready. Just be sure to sprinkle everything with lots of feta before serving.
Ingredients
Uncooked whole wheat pasta
½ pound(s), fusilli variety
Raw fava beans
1½ cup(s), (shelled beans) or thawed frozen peeled fava beans
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
2 clove(s), minced
Table salt
½ tsp
Black pepper
¼ tsp
Crumbled feta cheese
¼ cup(s)
