a simple to prepare soup with less calories.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound fettuccine pasta
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup frozen peas
- 2 cups chopped fresh basil
- 1 cup chopped fresh mint
- ½ cup chopped fresh parsley (Optional)
- 1 (4 ounce) package crumbled feta cheese with herbs
- 3 scallions (green onions), chopped (Optional)
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon salt, or to taste
- ¾ teaspoon ground black pepper, or to taste
Instructions
- 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.
Nutrition Facts
| Calories | 609 kcal |
| Carbohydrate | 96 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 10 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 811 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Thanks for all of you who actually reviewed the recipe, as it is written. You’re not doing a true review if your start out with the recipe and end up reviewing the recipe you made. I can’t stand reading recipe reviews that wind up telling how you made a different recipe by getting the idea from a posted recipe. That’s not how reviews work.
Excellent as is, especially if you have some of the ingredients in your summer garden. Next time, I will try adding shrimp, too.
Tasty dish. Used some fresh pasta from farmers market. It was a bit dry though which I anticipated therefore save a cup of the pasta water and this really helped make the feta creamy. Also was great when a lemon was squeezed in at the end to keep with the summer flavors. Easy to add chicken sausage to as well.
Added a little more olive oil but I would say it’s the best pasta salad I’ve made. Loved using all the fresh ingredients from my garden.
Great, easy, light summer salad! It works nicely as a side dish and with the addition of chicken or other protein, it’s a nice light supper.
I made it as the directions stated and it was excellent! Will include it in my regular rotation if more vegetarian/plant-based meals.
This turned out great! Summer in a dish! I upped the herbs and spices a bit.
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 shrimp to make it a main dish. I think next time I will make more of a dressing to go with it – probably a mixture of lemon juice, olive oil, salt, pepper and maybe some minced garlic. Tasty!
Pretty good. Added some chicken so it was more of a meal.
Made it just as is. Excellent!
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.
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 variety of taste is wonderful. The joining of mint and basil is the success of this dish. And just about anything will compliment this recipe. When we served this as leftovers we topped it with a sweet, Italian dressing that really set it off. Definitely a keeper.
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.