Description

A light and vibrant spring pasta dish loaded with fresh vegetables and topped with crumbled feta cheese. Perfect for a quick, healthy weeknight dinner.

Ingredients

Units Scale

12 oz pasta (such as penne or farfalle)
1 tbsp olive oil
2 cloves garlic, minced
1 small zucchini, sliced
1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into 1-inch pieces
1/2 cup peas (fresh or frozen)
1/4 cup vegetable broth or pasta water
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/4 cup chopped fresh basil
1/2 cup crumbled feta cheese
Juice of 1/2 lemon

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Instructions

Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water if using.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add zucchini, asparagus, and peas. Cook for 3-5 minutes, stirring occasionally, until vegetables are tender but still crisp.
Stir in cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for another 2-3 minutes.
Add the cooked pasta to the skillet along with the vegetable broth or reserved pasta water. Toss to combine and heat through.
Remove from heat and stir in lemon juice and chopped basil.
Serve immediately topped with crumbled feta cheese.

Notes

Use whole wheat or gluten-free pasta for a healthier option.
Substitute or add any seasonal vegetables like bell peppers, spinach, or mushrooms.
For a vegan version, omit the feta or use a plant-based alternative.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 6g
Sodium: 410mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 13g
Cholesterol: 15mg