Enjoy a refreshing pasta salad 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.

Active time: 15 minutes | Total time: 25 minutes

Asparagus Pea Pasta Bowl

Ingredients

  • 2 cups (210g) uncooked bow tie pasta 
  • 2 tbsp unsalted butter
  • 1/2 medium (55g) yellow onion, chopped 
  • 1 clove garlic, minced
  • 2 cups (270g) bite-sized fresh asparagus pieces (about 12 stalks, with ends chopped and discarded)
  • 1 cup (135g) frozen green peas, thawed 
  • 1/4 cup (50g) crumbled feta cheese 
  • 2 tbsp chopped fresh dill
  • 2 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Directions

Cook the pasta according to package directions.

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

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

Serves: 4 | Serving Size: 1 1/2 cups 

Nutrition (per serving): Calories: 275; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 22mg; Sodium: 251mg; Carbohydrate: 41g; Dietary Fiber: 5g; Sugar: 6g; Protein: 10g

Nutrition Bonus: Potassium: 195mg; Iron: 10%; Vitamin A: 20%; Vitamin C: 28%; Calcium: 8%

Originally published August 5, 2015; Updated June 2026

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