Looking for a versatile dinner recipe? This is the recipe for you. Don’t have cashews? You can substitute pine nuts or almonds. Want more zing? Change white wine vinegar to balsamic vinegar and add red pepper flakes. Looking to make this a vegan recipe? Use a plant-based cheese. Have some chicken you want to use up? Grill chicken and add to the salad for a more substantial meal. Serve warm or chilled. Add some fresh fruit. This is great for a quick meal on a summer evening.
PREP/COOK TIME
30 Min
SERVINGS
12
DIFFICULTY
Easy
Ingredients
- 1 ½ pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons, plus ½ cup olive oil
- ¼ teaspoon sea salt
- 1 ½ pounds uncooked whole wheat or other high-fiber penne pasta
- ¾ cup chopped green onions
- 6 tablespoons white wine vinegar
- 2 tablespoons low-sodium soy sauce
- 6 ounces fresh spinach
- 1 cup coarsely chopped cashews
- ½ cup shredded parmesan cheese
Directions
- Preheat oven to 400 degrees F. Place asparagus in a 13 x 9-inch glass baking dish. Drizzle with 2 tablespoons oil. Sprinkle with salt and bake uncovered for 8-10 minutes or until crisp-tender, stirring after 5 minutes.
- While asparagus is roasting, cook pasta according to package directions and drain.
- For dressing, combine onions, vinegar and soy sauce in a blender; cover and blend. Gradually add in the remaining oil in a steady stream.
- In a large salad bowl, combine pasta, spinach and asparagus. Sprinkle with cashews and parmesan cheese.
- Toss pasta mixture with dressing and serve.
Nutrition Facts
Servings: 12 | Calories: 390 | Total fat: 20g | Saturated fat: 3g | Total carbohydrate: 46g | Fiber 9g | Sodium: 239mg | Protein: 6g
Recipe shared by Michelle Eaton, MS, Registered Dietitian, ThedaCare; adapted from tasteofhome.com.
