Ingredients
4
4 servings
- •1 pound fettuccine pasta
- •1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- •1 cup frozen peas
- •2 cups chopped fresh basil
- •1 cup chopped fresh mint
- •½ cup chopped fresh parsley (Optional)
- •1 (4 ounce) package crumbled feta cheese with herbs
- •3 scallions (green onions), chopped (Optional)
- •2 tablespoons extra-virgin olive oil
- •¾ teaspoon salt, or to taste
- •¾ teaspoon ground black pepper, or to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
- While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.
- Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 609
- Carbohydrate: 96g
- Fat: 16g
- Fiber: 10g
- Protein: 27g
- Sugar: 8g
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