Crisp-tender green veggies complement chewy whole-grain pasta; a little olive oil, red pepper flakes, and feta tie it all together. While this dish is delicious without the cheese, that bit of briny creaminess really makes the recipe sing.

Robin Bashinsky
Also appeared in: Health, April, 2020


Credit: Greg DuPree

Recipe Summary test

15 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil over high. Add pasta; cook 7 minutes. Add broccoli; cook 2 minutes. Add asparagus and peas (if using fresh); cook 2 minutes. (If using frozen peas, add to pot after asparagus cooks for 2 minutes, and immediately remove from heat.) Reserve ¾ cup cooking water; then drain pasta mixture.

  • Return pasta mixture and reserved cooking water to the pot over low; add olive oil, salt, red pepper, ¼ cup of the feta (if using), and ½ cup of the basil. Cook, stirring gently, until sauce thickens, about 2 minutes. Divide pasta mixture evenly among 4 bowls, and top with remaining ¼ cup feta and ¼ cup basil.

Nutrition Facts

391 calories; fat 19g; saturated fat 4g; cholesterol 13mg; fiber 10g; protein 14g; carbohydrates 52g; sugars 4g; sodium 651mg; iron 5mg; calcium 157mg.