Pasta Verde

Pasta Verde
Servings: 4 Prep 10 mins Cook 10 mins


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

Make It

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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 541, Fat, total (g): 14, carb. (g): 83, fiber (g): 8, pro. (g): 22, Percent Daily Values are based on a 2,000 calorie diet.