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Spring Asparagus Pasta
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What is it about pasta? I could eat it every day of my life and be a very happy girl. You’ll always find a stash of great pasta in my pantry including lasagna, linguine, angel hair, fettuccine, farfalle, elbow, fussilli, and penne are the most common you’ll see on my shelf. Each type can be cooked quickly and produce a scrumptious supper in just a matter of minutes. A great base of pasta is delicious served with sauteed or roasted seasonal vegetables like this Spring Asparagus and Tomato Pasta with Feta.

Oh my goodness! Is it ever yummy!

I cooked my pasta and the last 10 minutes that it was cooking, I drizzled olive oil in my skillet, added my asparagus and sauteed them quickly. Then, I added in the tomatoes and a sprinkle of seasoning. As the pasta was drained, I added it into my skillet with the olive oil, asparagus, and tomatoes and then tossed in hunks of feta cheese. After another little drizzle of olive oil, this dish was ready to serve!

It couldn’t have been any simpler to make and tastes out of this world!

You’ve just got to try it!

5 from 2 votes

Spring Asparagus and Tomato Pasta with Feta Recipe

Dinner 20 mins

Spring Asparagus and Tomato Pasta with Feta Recipe
Prep Time 5 mins
Cook Time 15 mins
Servings 4
Course Main Course
Cuisine American
Author Robyn Stone
Spring Asparagus and Tomato Pasta with Feta makes a delicious, quick meal. Full of flavor, this pasta recipe a favorite.


  • 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


  • Bring about 2 quarts of water to boil. Add about 3 tablespoons olive oil and ½ teaspoon of salt to the water for flavor and to prevent the pasta from sticking together as it cooks. Add pasta and cook uncovered, stirring occasionally, for about 10 to 12 minutes to your preferred tenderness.
  • Meanwhile, drizzle about 2 to 3 tablespoons of olive oil into a skillet over medium heat. Add asparagus and saute for about 7 minutes. Add tomatoes.
  • Drain pasta and place into skillet with asparagus and tomatoes. Toss to combine and add feta hunks to pasta. Drizzle with a little more olive oil if needed and add salt and pepper to taste.

Nutritional Information

Calories: 247kcal | Carbohydrates: 46g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 16mg | Potassium: 456mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1203IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 4mg

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I like to cook a pot of pasta once during the week and then store any leftovers in the refrigerator in a zip top bag to use for quick lunches and suppers on busy weeknights. It is a definite time-saver!

Robyn xo

Pasta Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Love the way this looks and sounds….BUT, I am not a fan of feta…can you suggest a
    cheese substitution? Would love to prepare for my book club gals! Thanks!

    1. 5 stars
      If you’re not a fan of feta, you might try some shaved parmesan… it won’t have the same tang, but should add the hard cheese factor and is relatively known and loved by most.

  2. This sounds so delicious, but I just can’t handle feta cheese. What cheese would be a close substitute for feta in this (& other) recipes?

    1. Hi Laura,
      You could use a nice goat cheese or a queso fresco cheese instead. Additionally, I think a whole milk mozzarella would be delicious!

  3. 5 stars
    Spring Asparagus and Tomato Pasta
    I work full time and by the time I get home I need to cook dinner UGH!! When I seen this recipe I tried it the same day! My daughtes and I loved it! I did add chicken breast chunks and sauteed in fresh garlic and mixed in….Thanks for this

  4. There is feta and there is feta. A more expensive barrel-aged feta tastes wonderful and you will use a quarter of the inferior American or Canadian feta that is on the market. It costs more, but you use a lot less. It is sold out of the barrel and it is soaking in the liquid. Oh so good!
    It would really make the recipe pop for those who love great feta.

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