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Pasta With Green Vegetables and Herbs

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“Adapted from a recipe in Gourmet magazine, this is great with fresh peas and herbs from the garden.”

Ingredients Nutrition


  1. Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl.
  2. Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus.
  3. Add pasta to boiling water and cook according to package directions, until al dente.
  4. While linguine cooks, add 1 tbsp olive oil to sauté pan. add garlic and onion, cook until softened. add zucchini and sauté until al dente. sprinkle with thyme, add to asparagus mix.
  5. In a food processor pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
  6. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander.
  7. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.

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