Pasta Verde

Submitted by LMillerRN

"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: 20mins
• Ingredients: 12
• 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.