Pasta Verde

Asparagus, at its tender best this month, adds vibrant color to our vegetarian springtime dish. You could also use gemelli or anyother short pasta.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups orzo pasta
• 1  tablespoon olive oil
• 1  bunch asparagus, trimmed and sliced
• 2  garlic cloves, minced
• 1  pinch thyme
• 1 (10 ounce) package  frozen peas, thawed
• 1 (5 ounce) package  Baby Spinach
• 1⁄2 teaspoon  grated lemon peel
• 1  tablespoon butter
• 1  tablespoon lemon juice
• 4  ounces  crumbled feta cheese
• 1  tablespoon  chopped of fresh mint

Directions

1. In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
2. In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.