Name: Asparagus and Arugula Pasta Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 1 pound fresh asparagus, ends trimmed and discarded; 1 pound whole-wheat pasta (I usedDeLallo’s organic fusilli); juice and zest of 1 lemon (about 3 tablespoons juice, 1-2 tablespoons zest); 1 tablespoon olive oil; (optional) 1 tablespoon red wine vinegar; 2 large handfuls fresh baby arugula; 2/3cupcrumbled feta or goat cheese (or Parmesan cheese); 1/4 cup loosely-packed julienned (or torn)fresh basil; freshly-cracked black pepper; (optional: 1/4 cup toasted pine nuts)

1 pound fresh asparagus, ends trimmed and discarded

1 pound whole-wheat pasta (I usedDeLallo’s organic fusilli)

juice and zest of 1 lemon (about 3 tablespoons juice, 1-2 tablespoons zest)

1 tablespoon olive oil

(optional) 1 tablespoon red wine vinegar

2 large handfuls fresh baby arugula

2/3cupcrumbled feta or goat cheese (or Parmesan cheese)

1/4 cup loosely-packed julienned (or torn)fresh basil

freshly-cracked black pepper

(optional: 1/4 cup toasted pine nuts)

Asparagus and Arugula Pasta Salad

Ingredients

Steps

Nutrition Facts

Asparagus and Arugula Pasta Salad

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts