Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint Recipe | Vegetarian Times Skip to main content

Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint

One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta.



Ingredient Line: 
12 oz. whole-wheat pasta shells
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1 lb. asparagus, cut into 1-inch pieces
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1 ½ cups fresh or frozen baby peas
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2 Tbs. garlic oil, such as Garlic Gold
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3 green onions, thinly sliced (⅓ cup)
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1 cup sliced fresh basil
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½ cup coarsely chopped fresh mint
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1 Tbs. grated lemon zest
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3 oz. feta cheese, crumbled (¾ cup)


1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.

2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

Nutrition Information: 

13 g
Total Fat: 
9 g
Saturated Fat: 
3 g
51 g
13 mg
403 mg
8 g
4 g
Serves 6

Comments on this Recipe

This recipe was very simple to make, and very light. This is great cold as a lunchtime leftover!

i just have a quick question! i'm wondering if i can maybe pass on the basil and mint..will that affect the flavor? also what about garlic oil? i'm doing this for a special occasion..but i'm low on money :/

Karissa, Don't skip the mint and basil. They are really important to the overall flavor and the salad would not be very good without them. If you don't have garlic oil, you can add garlic to olive oil or just omit the garlic altogether.

This was a nice fresh tasting dish. I served it with lemon slices to squeeze over the top and that really improved it.

I can't wait to try making this tonight! Asparagus is definitely one of my all-time favorite vegetables, and my husband is a huge fan of feta cheese.

I loved this dish! It was light, refreshing, and it was utterly delicious. My hubby even went back for seconds! The lemon zest really finished off this dish. I'd definitely make this dish again!

This recipe was so very good and very easy to make. i used peas from a can since i already had them and made my own garlic oil by crushing garlic in olive oil. it still turned out wonderful!

I made this with regular angel hair pasta. I omitted the basil and instead of the garlic oil, I just did garlic and oil. Also, instead of the green onions I just used what I had on hand which was red onion (sauteed). So, with those subtle substitutes in mind, the only thing I would warn against is the pasta. Angel hair was okay for this, but not the best choice (again, just what I had on hand). I would stick with a heartier pasta, like the shells listed or rotini. The lemon zest, feta and mint make the meal complete! So, don't skimp on them. When I do this recipe again I will probably not mix the pasta with the vegetables, and instead serve the pasta with the vegetables on top. Otherwise, the vegetables just sink to the bottom of the pot. I'll definitely make this a spring time regular meal.

It's a great way for me to eat my asparagus and peas. First time trying feta cheese, very good ^.^

This was very tasty and easy to make! I made this for dinner guests (not vegetarian) and everyone loved it. It's flavorful and fresh. Great for spring/ early summer. I served it with a very simple salad. I used fat free feta cheese to make it a bit healthier and had to use a bit of lemon juice when I ran out of lemon to zest. It was very filling and fed 4 of us with lots left over. I will say that it tasted the best that night, left overs weren't as great.