Garden Fresh Vegetable Linguini

• 8 cups water
• 6 ounces linguine, broken into thirds
• 4 ounces sugar snap peas, trimmed
• 4 ounces asparagus spears, trimmed and broken into 2-inch pieces
• 6 ounces grape tomatoes (or cherry tomatoes, halved)
• 13 cup snipped fresh parsley
• 14 cup chopped green onion (green and white parts)
• 12 teaspoon salt (or to taste)
• 6 ounces fat free feta cheese or 6 ounces reduced-fat feta cheese, drained and crumbled
• 1 tablespoon fresh lemon juice
• 14-12 teaspoon pepper (or to taste)

1. Bring the water to boiling in a large saucepan over high heat.
2. Add in the linguini, stir and return to a boil; boil for 6 minutes.
3. Add in the peas and asparagus; stir.
4. Cook for 3 minutes or until the peas are crisp-tender.
5. In a large bowl, mix together the tomatoes, parsley, green onion, and salt.
6. Drain thoroughly the pasta-vegetable mixture in a colander; transfer to tomato mixture and stir gently.
7. Gently stir in the feta, lemon juice, and pepper into the linguini-vegetable mixture.

water, linguine, sugar snap peas, grape tomatoes, parsley, green onion, salt, feta cheese, lemon juice, pepper

Taken from www.food.com/recipe/garden-fresh-vegetable-linguini-116566 (may not work)