Spring is here. Breath in the fresh air, enjoy the renewal of all things.
A wonderful combination of spring vegetables, good EVOO make a simple spring pasta dish…quick, very few ingredients. Incredibly tasty and healthy.
1 pkg of fusilli or penne pasta of your choice (I always use gluten free, organic brown rice pasta)
2 tablespoons of good quality grainy mustard
2 tablespoons of white wine vinegar
1/3 cup extra virgin olive oil
coarse sea salt and ground black pepper to taste
For veggies: You can use what you like…my choice
1/2 of a medium red onion, cut into thin strips
10 stalks of fresh asparagus, woody stems removed, diced into 1” pieces
2 small zucchini’s halved lengthwise and then cut across into 1/4 inch thick pieces
8 ounces of sugar snap peas
6 ounces of baby spinach with any coarse stems removed
4 scallions, thinly sliced
1/3 cup fresh basil, cut into thin strips
For the dressing whisk together mustard and vinegar. While whisking drizzle 1/4 cup of olive oil in until it is emulsified. Add salt and pepper to taste and set aside.
Cook pasta according to package directions. Drain and return to the empty pot. (When using brown rice noodles as I do, you need to rinse the cooked noodles off before returning them to the pot.)
Heat remaining oil in a pan. Add onion and cook until soft. Add zucchini and asparagus and cook about 4 minutes more. Stir in snap peas and spinach and cook until the spinach starts to wilt. Remove from heat, stir in scallions and fresh basil. Add to pasta in pot and stir in the vinaigrette tossing to coat noodles and veggies. This is good as a main dish or makes a wonderful side dish to grilled chicken. You can serve this pasta dish hot or at room temperature. It’s going to taste great no matter how you serve it.
Yeah to spring!