Description
A light and vibrant spring pasta dish loaded with fresh vegetables and tossed with crumbled feta cheese for a tangy finish.
Ingredients
Units
Scale
- 12 oz pasta (such as penne or farfalle)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 cup peas (fresh or frozen)
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- Juice of 1 lemon
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add asparagus, zucchini, and bell pepper. Cook for 5-7 minutes, until slightly tender.
- Stir in cherry tomatoes and peas. Cook for another 3-4 minutes.
- Add cooked pasta to the skillet and toss to combine.
- Season with salt, pepper, and red pepper flakes if using. Stir in lemon juice.
- Remove from heat and mix in crumbled feta cheese and chopped basil.
- Serve warm, garnished with extra feta and basil if desired.
Notes
- You can substitute or add other seasonal vegetables like snap peas or broccoli.
- For a vegan version, omit feta or use a plant-based alternative.
- This dish tastes great cold as a pasta salad, too.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg