Asparagus Pea Pasta Bowl

Enjoy a refreshing pasta salad bowl for lunch that’s loaded with tender asparagus and peas. This pasta bowl has kicked-up flavor from a combination of lemon, feta and dill. For a vegan-friendly version, substitute the butter with olive oil, and omit the feta cheese.

Ingredients for servings

    Pasta Bowl

  • 2 cups uncooked bow tie pasta

  • 2 tablespoons unsalted butter divided

  • 0.5 medium onion chopped

  • 1 clove garlic minced

  • 2 cups bite-sized fresh asparagus pieces about 12 stalks total or 270 grams, with ends chopped and discarded

  • 1 cup frozen green peas

  • 0.25 cup crumbled feta cheese

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons fresh lemon juice

  • 0.25 teaspoon salt

  • 0.25 teaspoon ground pepper


  • Cook pasta according to package directions.

  • While the pasta is cooking, heat a large pan over medium heat. Add butter, onion and garlic, and cook until onions are soft, about 3-4 minutes. Add the asparagus to the pan and cook for another 2 minutes. Add peas to the pan and cook for another 2 minutes. Set aside.

  • Drain the cooked pasta and add to the pan with vegetable mixture. Add feta, dill, lemon juice, salt and pepper to the pan. Toss until well combined.

  • Portion into a 1.5cup serving size, and serve. For a more substantial meal, top with one of energizing add-ons below.

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