Description
A flavorful Spring-inspired Pasta Salad with Spring Vegetables and a Zesty Lemon Parsley dressing.
Ingredients
Units
Scale
- 8 ounces pasta ( use rice noodles to make this gluten-free)
- 1–2 tablespoons olive oil
- 1 shallot – finely chopped (or 1/3 cup finely chopped onion)
- 6 ounces mushrooms (morels, creminis, white button, shiitakes)
- 1 bunch asparagus: cut into 1-inch pieces – snap off tough ends. (2–3 cups)
- salt and pepper
- 1 bunch Italian Parsley- chopped ( about 1 cup packed)
- 3–4 scallions, chopped
- optional 1–2 tablespoon fresh tarragon
Dressing
Instructions
- Place salted pasta water to boil on the stove, cook pasta according to directions.
- Finely chop the shallot and prep the mushrooms (cut the morels in half or bite-size pieces)
- Heat 1-2 tablespoons oil in a skillet over medium heat, add shallot and cook 3 minutes, until fragrant. Add mushrooms, season with salt and stir occasionally until lightly cooked about 5 minutes. Set aside and saute the asparagus, seasoning again with salt, and cook just until tender and bright green.
- Drain the pasta and place in a bowl. Top with the mushrooms, asparagus, the chopped parsley and scallions. Add the lemon zest and one tablespoon lemon juice. Add garlic, optional tarragon, olive oil, salt and pepper toss well to combine. Taste, adding more lemon juice or salt if you like.
- Add cheese if you like-keep in mind the cheese will add salt, as well.
Notes
Feel free to add other veggies: English peas, snow peas.
Nutrition
- Serving Size: 1 cup without cheese
- Calories: 272
- Sugar: 3 g
- Sodium: 567 mg
- Fat: 12.2 g
- Saturated Fat: 1.8 g
- Carbohydrates: 37.1 g
- Fiber: 3.2 g
- Protein: 5.3 g
- Cholesterol: 0 mg