Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint

One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta. Serves 6.





Ingredient List
12 oz. whole-wheat pasta shells
1 lb. asparagus, cut into 1-inch pieces
1 1/2 cups fresh or frozen baby peas
2 Tbs. garlic oil, such as Garlic Gold
3 green onions, thinly sliced (1/3 cup)
1 cup sliced fresh basil
1/2 cup coarsely chopped fresh mint
1 Tbs. grated lemon zest
3 oz. feta cheese, crumbled (3/4 cup)

Directions

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.
2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

Vegetarian Times Issue: April 1, 2009 p.69

Sesame Noodle Salad with Asparagus and Tofu

This vegetarian version of a popular Chinese dish called Bon Bon Chi is amazingly flavorful. Take care not to overcook the vermicelli when it's just tender to the bite, it's ready. If you like your noodles very saucy, use all of the sesame dressing; otherwise, use leftover dressing to spoon over pasta or rice. 6 servings.

Ingredient List
* 1 1/2 Tbs. sesame oil or other mild-flavored oil
* 2 cups well-drained diced firm tofu (13 oz.)
* 2 tsp. Bragg Liquid Aminos
* 1 lb. asparagus, tough ends trimmed, cut into 2-inch lengths
* 6 oz. dried vermicelli
* 1 English cucumber, peeled and julienned
* 1/3 to 1/2 cup chopped fresh cilantro
* Pinch of asafetida (optional)

Directions: Sesame Dressing
1. Bring large pot of lightly salted water to a boil for vermicelli. Meanwhile, in large skillet, heat sesame oil over medium-high heat. Stir in asafetida if desired and tofu. Sprinkle with liquid aminos and cook, stirring often, until tofu is golden-brown, about 7 minutes.

2. Add asparagus, sprinkle lightly with salt, cover and cook until crisp-tender, 3 to 4 minutes. Immediately remove from heat; set aside.

3. Add vermicelli to boiling water; stir to prevent sticking. Cook until just tender, about 6 minutes. Drain, rinse under cold running water and drain well.

4. Transfer noodles to large bowl; add half the dressing and season with salt and freshly ground pepper to taste. Toss well. Spoon asparagus-tofu mixture on top, sprinkle with cucumber and drizzle with some remaining dressing. Sprinkle with cilantro and serve.

Sesame Noodle Salad with Asparagus and Tofu: Vegetarian Times [Issue: May 1, 2000 p.54 ]

Penne with Asparagus and Red Peppers

Ingredients
1 tablespoon kosher salt
12 ounces penne pasta, ziti and rigatoni also work well
4 tablespoons unsalted butter
1 pound asparagus, ends snapped off and stalks cut into 2" pieces
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1 1/2 cups low-sodium canned [...] stock
1 1/2 tablespoons minced, fresh thyme
2/3 cup grated Parmesan cheese
black pepper freshly ground

Cooking Instructions
1. Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.

2. Meanwhile, melt 2 tablespoons butter in a 10" skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium.

3. Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes. Stir in half of the cheese and the remaining 2 tablespoons of butter. Adjust the salt and pepper to taste.

4. Transfer to a warm bowl, sprinkle with the remaining cheese and serve.

This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Michael Romano's Penne with Asparagus and Red Peppers Recipe by FoodFit

Couscous with Asparagus, Snow Peas and Radishes

Feel free to substitute different vegetables as they come into season throughout the summer.

1/2 lb. asparagus, sliced into 1/4-inch rounds (about 1 3/4 cups)
1/4 lb. snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
2 cups low-sodium vegetable broth
3 2-inch strips lemon zest
1 10-oz. pkg. couscous
3 radishes, thinly sliced (about 1/3 cup)
3 Tbs. lemon juice
2 Tbs. chopped chives
2 Tbs. chopped parsley
1 Tbs. chopped mint

1. Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water.

2. Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.

3. Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley and mint. Season with salt and pepper.

Serves 6, 30 minutes or fewer
PER SERVING: 203 CAL; 7G PROT; 0.5G TOTAL FAT (0G SAT. FAT); 42G CARB; 0MG CHOL; 237MG SOD; 4G FIBER; 2G SUGARS

Couscous with Asparagus, Snow Peas and Radishes

Three Onion-Asparagus Soup

Serve this delicate soup hot or chilled, in large bowls for a luncheon entrée or in soup cups or mugs as a first course (Serves 4).

2 Tbs. butter
4 scallions, trimmed and chopped
1 large leek, white part only, well washed and chopped
1 lb. asparagus, trimmed and chopped
1/2 lb. potatoes (1 large), peeled and cubed
4 cups vegetable stock
Salt to taste
1 Tbs. lemon juice
1/3 cup crème fraîche, sour cream or plain yogurt
12 to 16 chives, sliced
4 radishes, thinly sliced

1. Melt butter in large pot over medium heat. Stir in scallions and leek, and cook about 8 minutes, until very soft, stirring often. Add asparagus, potatoes and stock, and increase heat to high. When soup reaches a simmer, reduce heat to low, and cook for 20 minutes.

2. Remove from heat, and let cool for about 5 minutes. Purée soup in batches in food processor or blender until very smooth. Return soup to clean soup pot.

3. To serve, reheat soup to a simmer just before ladling, and season to taste with salt and lemon juice. Ladle soup into bowls, and top with dollop of crème fraîche and sprinkle of chives and radishes.

PER SERVING:200 Calories, 5g Protein, 11g Total Fat (6G Saturated Fat,)24g Carbohydrates, 25mg Cholesterol, 550mg Sodium, 4g Fiber, 7g Sugars