Garden Fresh Vegetable Linguini
- Ready In:
- 39mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 cups water
- 6 ounces linguine, broken into thirds
- 4 ounces sugar snap peas, trimmed
- 4 ounces asparagus spears, trimmed and broken into 2-inch pieces
- 6 ounces grape tomatoes (or cherry tomatoes, halved)
- 1⁄3 cup snipped fresh parsley
- 1⁄4 cup chopped green onion (green and white parts)
- 1⁄2 teaspoon salt (or to taste)
- 6 ounces fat free feta cheese or 6 ounces reduced-fat feta cheese, drained and crumbled
- 1 tablespoon fresh lemon juice
- 1⁄4 - 1⁄2 teaspoon pepper (or to taste)
directions
- Bring the water to boiling in a large saucepan over high heat.
- Add in the linguini, stir and return to a boil; boil for 6 minutes.
- Add in the peas and asparagus; stir.
- Cook for 3 minutes or until the peas are crisp-tender.
- In a large bowl, mix together the tomatoes, parsley, green onion, and salt.
- Drain thoroughly the pasta-vegetable mixture in a colander; transfer to tomato mixture and stir gently.
- Gently stir in the feta, lemon juice, and pepper into the linguini-vegetable mixture.
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