Ingredients
- 12 ounces whole-wheat pasta shells
- 1 pound asparagus, cut into 1-inch pieces
- 1 1/2 cups fresh or frozen baby peas
- 2 tablespoons 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 tablespoon grated lemon zest
- 3 ounces feta cheese, crumbled (3/4 cup)
Description
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.
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