Spring Asparagus and Tomato Pasta with Feta Recipe | Yummly
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Spring Asparagus and Tomato Pasta with Feta

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Kelly Poole: "It turned out really great! I also created a simp…" Read More
5Ingredients
20Minutes
300Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1/2 pound fettuccine (or your favorite pasta)
  • olive oil
  • 1 pound asparagus (cleaned and cut into 1" pieces)
  • 1 cup grape tomatoes (halved)
  • feta cheese
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    NutritionView More

    300Calories
    Sodium4% DV90mg
    Fat12% DV8g
    Protein22% DV11g
    Carbs16% DV49g
    Fiber16% DV4g
    Calories300Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol5mg2%
    Sodium90mg4%
    Potassium450mg13%
    Protein11g22%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A25%
    Vitamin C20%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Kelly Poole 6 months ago
    It turned out really great! I also created a simple Alfredo sauce to go with the fettuccine instead of the simple oil topping. It was delicious. I obviously left out the feta BUT I kept the asparagus and tomato and actually also added some delicious mushrooms!! 10/10
    Toni F. 2 years ago
    Good i didn’t have feta cheese, so I used parmesan cheese and Italian blend cheese also added garlic and a few mushrooms. With this recipe I used spaghetti. Had leftover, tasted even better the second day. I would make this recipe again.
    Sandy 2 years ago
    Was very good. I used ezekial pasta and steamed my asparagus. I served it as a cool dish. Will definitely fix again!
    Lydia 3 years ago
    Made it with farfalle turned out great as well!
    Linda Brehm 3 years ago
    Absolutely wonderful. I added a little heavy cream & garlic.
    Marcia R. 3 years ago
    This was quick and tasty!
    Jackie W. 5 years ago
    My feta cheese was bad, so I used grated parmesan instead. I also used bruschetta flavored olive oil, which gave it some needed flavor. This recipe was a good way to use up cherry tomatoes and asparagus, but I prefer pasta with a little more flavor.

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