Recipe: Chunky Asparagus Pasta with Lemon Dijon Vinaigrette
Categories: Dinner, Quick and Easy, Vegetarian
Ingredients:
- ½ pound penne pasta or other chunky shape, GF if needed
- 1 bunch asparagus, trimmed and cut into ½ inch pieces
- ½ cup lightly pack herbs (parsley, mint, basil, dill etc.)
- ½ cup pitted green olives (I like Castevetrano)
- 1 green onion, very thinly sliced
- ½ -1 cup optional protein: shredded chicken, shrimp or cubed tofu or chickpeas
- 1 batch of Lemon Dijon Vinaigrette
Lemon Dijon Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
Directions:
- Place the peas in your pasta colander. Set aside.
- Boil the pasta according to package directions until al dente. In the last 2 minutes of cooking, add the chopped asparagus spears.
- Pour drain the pasta and asparagus over the peas in the colander. Rinse well with cool water and drain thoroughly.
- Place the pasta, asparagus and peas in a large salad bowl. Sprinkle over the green onion, herbs and olives.
- When ready to serve, dress with the Lemon Dijon dressing…and enjoy!
Makes: 6 servings
Preparation time: 20 minutes
Source: Lisa Fligor, Registered Dietitian Nutritionist, MS
