Cool and Light Pasta and Herbs
Ingredients30 m servings 609 cals
- 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.
Per Serving: 609 calories; 15.8 g fat; 96.3 g carbohydrates; 26.7 g protein; 21 mg cholesterol; 810 mg sodium. Full nutrition
ReviewsRead all reviews 7
We loved in and thought it was great. I didn't have enough asparagus so I added fresh green beans and broccoli from our garden. I also used blue cheese, which is my favorite. The texture and the...
I have made this recipe as it is unlike the other reviewers. I love it just the way it is. Delicious. Only the food processing of herbs takes a little time.
Interesting flavors here. I didn't care for the cheese though. Without the cheese, for me, this is 5 stars. Add some hot peppers to give it a kick, you won't be sorry. Thank you for the recipe.
This was good. I would probably make this without the pasta next time if I were to make it as a side dish again. With the pasta, its more of a vegetarian meal. You could also add chicken or s...
This turned out great! Summer in a dish! I upped the herbs and spices a bit.