Garden Fresh Vegetable Linguini

Total Time: 39 mins Preparation Time: 30 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 8 cups water
• 6 ounces linguine, broken into thirds
• 4 ounces sugar snap peas, trimmed
• 4 ounces asparagus spears, trimmed and broken into 2-inch pieces
• 6 ounces grape tomatoes (or cherry tomatoes, halved)
• 1/3 cup snipped fresh parsley
• 1/4 cup chopped green onion (green and parts)
• 1/2 teaspoon salt (or to taste)
• 6 ounces fat free feta cheese or 6 ounces reduced-fat feta cheese, drained and crumbled
• 1 tablespoon fresh lemon juice
• 1/4-1/2 teaspoon pepper (or to taste)

Recipe

• 1 bring the water to boiling in a large saucepan over high heat.
• 2 add in the linguini, stir and return to a boil; boil for 6 minutes.
• 3 add in the peas and asparagus; stir.
• 4 cook for 3 minutes or until the peas are crisp-tender.
• 5 in a large bowl, mix together the tomatoes, parsley, green onion, and salt.
• 6 drain thoroughly the pasta-vegetable mixture in a colander; transfer to tomato mixture and stir gently.
• 7 gently stir in the feta, lemon juice, and pepper into the linguini-vegetable mixture.