Garden Fresh Vegetable Linguini

By ratherbeswimmin' on April 12, 2005

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    1. 8 cups water
    2. 6 ounces linguine, broken into thirds
    3. 4 ounces sugar snap peas, trimmed
    4. 4 ounces asparagus spears, trimmed and broken into 2-inch pieces
    5. 6 ounces grape tomatoes ( or cherry tomatoes, halved)
    6. 1/3 cup snipped fresh parsley
    7. 1/4 cup chopped green onion ( green and white parts)
    8. 1/2 teaspoon salt ( or to taste)
    9. 6 ounces fat free feta cheese or 6 ounces reduced-fat feta cheese, drained and crumbled
    10. 1 tablespoon fresh lemon juice
    11. 1/4-1/2 teaspoon pepper ( or to taste)


  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.