Vegetarian Times Issue: April 1, 2009 p.69
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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.
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Serves 6
Per :
| Calories | 315 |
| Protein | 13g |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Carbs | 51g |
| Choelsterol | 13mg |
| Sodium | 403mg |
| Fiber | 8g |
| Sugar | 4g |
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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.