Monday, February 13, 2012

Meatless Monday: Whole Wheat Shells with Asparagus, Peas, Feta and Mint

Nutritious and satisfying is a great combination.  You're sure to love this so much, you won't miss the meat.
12 oz. whole wheat paste shells
1 lb. asparagus (cut into 1 in. pieces)
1 1/2 cups fresh or frozen baby peas
2 tablespoons garlic oil
3 green onions (thinly sliced; 1/3 cup)
1 cup sliced fresh basil
1/2 cup coursely chopped fresh mint
1 tablespoon grated lemon zest
3 oz. feta cheese (crumbled; 3/4 cup)

Bring a large pot of water to a boil. Add asparagus and cook for 4 minutes, or until crisp/tender. Remove asparagus with slotted spoon and transfer to serving bowl. Add pasta to boiling water and cook for 5 minutes. Add peas, return water to boil and cook for 2 minutes. Drain pasta and peas, reserving 1/4 cup of cooking water and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint and lemon zest. Season with salt and pepper to taste. Transfer back to serving bowl. Sprinkle with feta cheese.

Bon appetit!

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