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  • 530.541.3420 | 2170 South Avenue, S. Lake Tahoe, CA
Whole wheat pasta with asparagus and peas.

Spring Vegetable Pasta or Rice

1 tsp. extra virgin olive oil
1 large shallot, minced (about 1 cup)
1 lb. fresh asparagus, woody ends discarded and cut into half-inch pieces (about 4 cups)
2 cups fresh or frozen peas
2 tbsp. fresh parsley
1 tbsp. fresh chives
Zest from 1 lemon (about 1 tbsp.)
2 tbsp. fresh lemon juice (from about 1/2 lemon)
1 1/2 tsp. honey
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 cups whole wheat pasta OR 2 cups brown rice
1/4 cup reduced fat, crumbled feta cheese

1. Cook pasta or rice according to directions.
2. Heat a large, non-stick sauté pan over high heat for 1 minute. Reduce to medium, add olive oil, heat for 1 minute. Add minced shallots, sauté for 2 to 4 minutes until soft and just starting to brown.
3. Add asparagus and peas. Sauté for 6 to 8 minutes, stirring frequently until thoroughly cooked.
4. Add parsley, chives, lemon zest, lemon juice, honey, sea salt and black pepper. Stir frequently for 2 minutes until cooked.
5. Toss with cooked pasta or rice, then top with feta cheese. Serve immediately.

Makes 4 servings; a serving is 1 cup of vegetables and 1/2 cup of pasta or rice.

Nutrition information:
Vegetables and cheese with pasta: 289 calories, 4 g fat, 1 g saturated fat, 0 trans fat, 2 mg cholesterol, 684 mg sodium, 52 g carbohydrates, 8 sugar, 10 g fiber, and 13 g protein.

Vegetables and cheese with rice: 239 calories, 3 g fat, 1g saturated fat, 0 trans fat, 2 mg cholesterol, 684 mg sodium, 44 g carbohydrates, 7 g sugar, 6 g fiber, and 10 g protein.