Feta Pasta Primavera
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 8 ounces cooked short pasta, such as elbows, rotini or cavatappi
- 1 English cucumber, sliced into 2 inch sticks
- 1 cup halved cherry tomatoes
- 1 cup frozen baby peas
- 2 tablespoons chopped fresh dill
- 1/2 cup crumbled feta cheese
- This recipe is vegetarian
- Produce
- Baby peas, frozen (1 cup)
- Cherry tomatoes (1 cup)
- Dill, fresh (2 tablespoons)
- English cucumber (1)
- Lemon, zest (1 teaspoon)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Pepper, fresh ground (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Short pasta, cooked (8 ounces)
- Drinks
- Lemon juice (2 tablespoons)
- Dairy
- Feta cheese (1/2 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published June 7, 2012 (8 months ago).
129 people saved this recipe.
