Pasta Verde - cooking recipe

Ingredients

2 cups orzo pasta
1 tablespoon olive oil
1 bunch asparagus, trimmed and sliced
2 garlic cloves, minced
1 pinch thyme
1 (10 ounce) package frozen peas, thawed
1 (5 ounce) package Baby Spinach
1/2 teaspoon grated lemon peel
1 tablespoon butter
1 tablespoon lemon juice
4 ounces crumbled feta cheese
1 tablespoon chopped of fresh mint

Preparation

In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.