Cool and Light Pasta and Herbs Recipe

Ingredients

Instructions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.

  2. While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.

  3. Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.

     

Nutrition Facts

Calories: 608.5
                                        % Daily Value *
Protein: 54 %
Carbohydrates: 31 %
Exchange Other Carbs: 
Dietary Fiber: 38 %
Sugars: 
Fat: 24 %
Saturated Fat: 25 %
Cholesterol: 7 %
Vitamin A Iu: 71 %
Niacin Equivalents: 76 %
Vitamin B6: 21 %
Vitamin C: 55 %
Folate: 86 %
Calcium: 13 %
Iron: 44 %
Magnesium: 35 %
Potassium: 18 %
Sodium: 32 %
Thiamin: 28 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 

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