• 2 cups uncooked bow tie pasta
  • 2 tablespoons unsalted butter, divided
  • ½ medium onion, chopped
  • 1 clove garlic, minced
  • 2 cups bite-sized fresh asparagus pieces, with ends chopped and discarded
  • 1 cup frozen green peas
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ 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 1½ cup serving size, and serve. For a more substantial meal, top with one of energizing add-ons below.