SPRING PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
- For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
- When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
ASPARAGUS MOZZARELLA SALAD
This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. -Lisa Gibbs, Muskegon, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 15 servings (2/3 cup each).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.
Nutrition Facts : Calories 135 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA
Spring is in the air! So many recipes come to mind this time of year. Here's one you're sure to enjoy.
Provided by FLUFFSTER
Categories Penne
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put up a large pot of salted water for cooking the pasta and bring it to a boil.
- Add the asparagus and blanch it until just tender, about 3 minutes.
- Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
- Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
- In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
- Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.
Nutrition Facts : Calories 1004.9, Fat 54.4, SaturatedFat 12.5, Cholesterol 44.9, Sodium 397.1, Carbohydrate 109.2, Fiber 19.2, Sugar 7.5, Protein 29.6
ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
PASTA, ASPARAGUS & MARINATED TOMATO SALAD
I got this recipe from the Delicious magazine. A light and easy pasta salad, I do use more asparagus in my salad and top with grated parmesan cheese. The original recipe did not call for mustard, but I tried it with mustard and the family loved it. So you could use more or less mustard if you choose.
Provided by Tisme
Categories Pasta Shells
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
- Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
- Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
- Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.
Nutrition Facts : Calories 303.4, Fat 5.3, SaturatedFat 1, Sodium 56.7, Carbohydrate 58.9, Fiber 12.1, Sugar 3.4, Protein 10.8
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
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