Pasta Verde

2 c orzo
1 Tbsp olive oil
1 bunch asparagus, sliced
2 garlic cloves, minced
1 pinch thyme
10 oz frozen peas
5 oz baby spinach
1/2 tsp grated lemon peel
1 Tbsp butter
1 Tbsp lemon juice
feta cheese
mint

Cook orzo according to package directions; drain, reserving 1 1/4 c cooking water.

Heat oil in large skillet; add asparagus and cook for 2 minutes. Add garlic and thyme; cook 30 seconds. Stir in peas, spinach, lemon peel and reserved water. Bring to a boil. Stir in orzo, butter and lemon juice; remove from heat.

Top with crumbled feta cheese and chopped fresh mint.

NOTES
I think this originally came from Parents magazine.
I make many variations on this, using any green vegetables I have on hand, and any type of pasta. Usually skip the lemon peel though.