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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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