Cool and Light Pasta and Herbs recipe

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Ingredients

1 pound fettuccine pasta
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup frozen peas
2 cups chopped fresh basil
1 cup chopped fresh mint
½ cup chopped fresh parsley
1 (4 ounce) package crumbled feta cheese with herbs
3 scallions (green onions), chopped
2 tablespoons extra-virgin olive oil
¾ teaspoon salt, or to taste
¾ teaspoon ground black pepper, or to taste

Nutrition Info

608.5 calories
carbohydrate: 96.3 g
cholesterol: 20.8 mg
fat: 15.8 g
fiber: 9.6 g
protein: 26.7 g
saturatedFat: 4.9 g
servingSize: -
sodium: 810.5 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.

  2. While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.

  3. Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

Mixing herbs like mint and basil with asparagus and peas creates a tasty summer dish. This is one of my favorite things to eat on a hot summer day! Goes great with grilled salmon and a glass of crisp Riesling! Chop herbs in a food processor to speed up your preparation time.

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