Asparagus and carrots with pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Balsamic vinegar |
| 2 | teaspoons | Dijon mustard |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
| ½ | pounds | Short whole wheat pasta;spiral,elbow,shell |
| 1 | tablespoon | Olive oil |
| ¼ | pounds | Fresh asparagus |
| ¼ | pounds | Carrots; julienned |
| 2 | tablespoons | Capers;rinsed and drained |
| ¼ | cup | Chopped fresh parsley |
Directions
DRESSING
SALAD
Dressing: Whisk together all dressing ingredients. Salad: Prepare pasta according to package directions;; drain. Stir oil into pasta to prevent sticking. Let cool. Meanwhile slice asparagus into quarters, then across into 1-½ inch pieces. Steam or blanch the asparagus and carrots for a few minutes then combine with pasta, capers and parsley. Drizzle dressing over salad. Serve at room temperature. Makes 4 generous servings.
Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 14, 1998