ASPARAGUS-SPINACH PASTA SALAD
Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.
Nutrition Facts :
WARM ASPARAGUS SPINACH SALAD
Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.
Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
GRILLED SPINACH AND ASPARAGUS PASTA
A delicious pasta with plenty of veggies and chicken. Fit for 3-4 people. I tried this at a restaurant here, and was determined to mimic it at home--it is REALLY simple to put together and is a fabulous meal.
Provided by Rachel T
Categories One Dish Meal
Time 50m
Yield 3-4 plates, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Defrost chicken and boil water (make sure to add 1/2 teaspoon salt) and heat pan with some olive oil.
- Add asparagus to boiling water and heat for 5 minutes, add spinich to pan to defrost and separate.
- Remove chicken from defrost and cut into slices, sprinkle with black pepper, salt, 1/2 tsp basil and 1/2 tsp minced garlic. remove asparagus to other plate.
- Add spagetti to water where the asparagus was for approximately 10 minutes and remove heated spinich to a separate plate. Add more oil to pan and add chicken.
- Cut asparagus into 1.5 inch pieces. brown the chicken. cut up tomatoes into bite size pieces, not diced.
- Remove pasta from pot and strain. place pasta back into the pot to evaporate the water still left in the pasta (learned this technique on the food network).
- Sprinkle the pasta with parmesan cheese and dice up some goat cheese to place on top when finished.
- Mix in the chicken, spinich, asparagus, tomatoes, 1/2 tsp basil, 1/2 tsp garlic, and a dash of black pepper. Mix it all together.
- Plate it, add goat cheese to the top, and the people eating the dish will mix it inches.
Nutrition Facts : Calories 780.9, Fat 29.9, SaturatedFat 8.6, Cholesterol 152.6, Sodium 1133.3, Carbohydrate 65.8, Fiber 4.3, Sugar 3.2, Protein 66.6
ASPARAGUS CREAM PASTA
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
- Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
- Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium
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