Spring Pasta

Contributed by Gretchen (New Hampshire)


  • 1 cup dry medium pasta shells
  • 1/2 cup snow peas, chopped into 1/2 inch pieces
  • 1 yellow summer squash, chopped
  • 1 zucchini, chopped
  • 1 Tbsp. green onion, chopped
  • 2 Tbsp. feta cheese, crumbled
  • 1 Tbsp. parsley
  • 1 clove garlic
  • 1 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1/2 Tbsp. balsamic vinegar
  • Salt and pepper to taste


  1. Cook pasta according to package directions; one minute before it is done, add snow peas to the water to blanch.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat; add squash, zucchini, and garlic, and sauté.
  3. Mix white wine vinegar, balsamic vinegar, and salt and pepper in a small bowl.
  4. Drain pasta and peas, and add to skillet.
  5. Add vinaigrette mixture to the skillet.
  6. Add green onions and feta to the skillet, and mix well.
  7. Season with salt and pepper to taste; serve immediately.

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