Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 296.5

Total Fat: 4.2 g
Cholesterol: 12.6 mg
Sodium: 209.9 mg
Total Carbs: 41.2 g
Dietary Fiber: 9.5 g
Protein: 16.6 g

View full nutritional breakdown of Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint calories by ingredient

Introduction

One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta. One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta.

Number of Servings: 6

Ingredients

* 12 oz. whole-wheat pasta shells

* 1 lb. asparagus, cut into 1-inch pieces

* 1 1/2 cups fresh or frozen baby peas

* 2 Tbs. garlic oil, such as Garlic Gold

* 3 green onions, thinly sliced (1/3 cup)

* 1 cup sliced fresh basil

* 1/2 cup coarsely chopped fresh mint

* 1 Tbs. grated lemon zest

* 3 oz. feta cheese, crumbled (3/4 cup)

Directions

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.
2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

Number of Servings: 6

Recipe submitted by SparkPeople user PINKY_120.