Lemon Asparagus Pasta

Today I stepped in mud for the first time this year.  Instead of my first thought being "ewwie yucky gross", I decided that it was a sign that heavy rib-sticking winter stews and roasts are no longer acceptable (watch as it snows five feet and I'm running to the store to get ingredients for a heavy duty stew).  One of the things that I miss the most about the sunny seasons is Noodles & Company's lemon asparagus pasta, so I decided to recreate it at home.  Rating 7/10.

Ingredients (for the most part the measurements are estimates- adjust to your needs)

8 oz whole wheat pasta (linguine, spaghetti, whatever)
6 oz snap peas
6 oz asparagus- sliced
1-2 large garlic cloves- minced
1-2 tsp lemon rind
1-2 tbsp fresh lemon juice- to taste
A dash of salt
Feta cheese- to taste
Grated Parmesan cheese- to taste

Prepare pasta according to instructions on package.
Add the asparagus during the last three minutes of pasta cooking time.
In the last minute of cooking time add the snap peas.
When the pasta has finished cooking, drain and mix in the garlic, lemon rind, lemon juice, and salt.
Top with Parmesan and Feta.

You could probably add some spinach- but that was too much green for me to handle. 

Makes about 4 servings.