Pasta with Green Vegetables and Herbs
You can never have too many main course recipes, so give Pasta with Green Vegetables and Herbs a try. This recipe makes 4 servings with 828 calories, 26g of protein, and 37g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have linguine, olive oil, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a vegetarian diet.
Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes.
Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes.
Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente.
While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.