Zesty Lemon Veggie Pasta
1 ½ cups dry pasta (we suggest bowtie or penne)
8 ounces Seal the Seasons frozen broccoli florets
½ cup frozen peas (not thawed)
¾ cup steamed edamame
1 lemon (juiced and zested)
2 Tbsp extra virgin olive oil
½ cup halved cherry or grape tomatoes
2 Tbsp feta cheese crumbles
Sea salt and black pepper
Fresh basil leaves and parsley (for garnish)
Fill up a large pot halfway with water. Add a pinch of salt and bring water to a boil.
Add in the pasta and cook according to the pasta package instructions.
When the pasta is about 5 minutes away from being fully cooked, add in the frozen broccoli florets. Cook florets until fork-tender.
Remove the pot from the stove and drain the pasta and broccoli. Add back into the pot, placing it on a cool burner.
Stir in the frozen peas, which will warm up within the pasta/broccoli mixture. Next, add in the edamame, lemon zest/juice, extra virgin olive oil, cherry tomatoes, and feta cheese crumbles. Stir all of the ingredients together, adding in sea salt and black pepper to taste.
Top with fresh basil leaves and parsley for garnish.
Finally, serve and enjoy!