Organic Recipe: Asparagus Pasta Salad
Asparagus is a spare like edible vegetables that are young shoots of the lily plant. The medicinal effect of an asparagus plant extends from its root to shoot as it is a good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
Asparagus can be used alone as a dry snack or add to veggie trail mixes, added dry for a crunchy effect in salads and, while serving, cooked rice and cooked pasta and added dry during the last 5-10 minutes of cooking soups that have sufficient broth.
For most other applications, hydrate by soaking for 5-10 minutes in a generous amount of cold or hot water (hot water works slightly better). Then drain.
- 8 oz. penne pasta, uncooked
- 1 lb. asparagus, trimmed and cut into 2 inch pieces
- 1 cup halved cherry tomatoes
- 1/3 cup thinly sliced purple onion
- For the dressing:
- 1/3 cup plain greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp freshly chopped parsley
- 1 tsp sugar
- 1 tsp lemon zest
- salt and pepper to taste
- Boil the pasta for 12 minutes then add the cut asparagus to the boiling water. Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled.
- Drain completely and place in a large bowl.
- Add in the tomato and onion and toss to coat.
- Meanwhile whisk together all the ingredients for the dressing and pour over pasta. Stir to coat. Serve chilled. Enjoy!
Source: All Recipes dot com ( allrecipes.com)
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