Spring Greens Pasta for #FantasticalFoodFight

This pasta dish featuring asparagus along with other spring greens and flavored with lemon and mint  is the perfect Springtime Meatless Monday meal.

Happy First Day of Spring!!  We are celebrating the quintessential Spring vegetable, Asparagus, during out Fantastical Food Fight today.

Fantastical Food Fight is a fun competition each month hosted by Sarah of Fantastical Sharing of Recipes.  Each month she gives us an ingredient or theme and sets us loose to create a dish using the ingredient or theme.  You can find complete information and learn how to join us here.

This month our ingredient is Asparagus to welcome in the first day of Spring.  I love veggies of all kinds but asparagus is my very favorite and has been since I was a kid.  Are you an asparagus lover?

If so, you are in luck because just take a look at all these amazing Asparagus Recipes.

Inlinkz Link Party

My recipe today features roasted asparagus but it also contains tons of other spring greens.  Scallions, spinach and mint play a role in this dish too.  I used brown rice pasta to make this dish Fast Metabolism friendly but you can use any penne pasta you prefer.

Another nice thing about this recipe is that it is ready in a flash making it perfect for busy weeknights.  Put your water on to boil for the pasta. Then toss your asparagus with olive oil, season with salt and pepper and roast it for about 10 minutes.

While the pasta is boiling and the asparagus is roasting.  Saute up the onions and spinach in a little olive oil.

Remove the spinach and onions to a serving bowl and make the sauce in the same pan.  Whisk together the lemon juice, oil, mint and ricotta cheese and allow it to warm through.

While the sauce is warming, your asparagus should be tender.  Cut into thirds and toss with the other veggies in the serving bowl.

Your pasta should be cooked al dente at this time. Drain and place in the serving bowl with the veggies.  Pour the sauce over all, toss to coat and Voila!  A delicious, nutritious meal is on the table in less than half an hour.

The freshness of the greens combined with the brightness of the lemon and mint enfolded in a creamy dressing is the perfect foil for this comforting pasta dish.

#pasta, #Vegetarian, #meatless, #MeatlessMonday, #asparagus, #spinach,

Entrees, Vegetarian, Pasta, Meatless

American

Yield: 4 servingsAuthor: Wendy KlikPin it

Spring Greens Pasta

prep time: 10 minscook time: 15 minstotal time: 25 mins

This pasta dish featuring asparagus along with other spring greens and flavored with lemon and mint is the perfect Springtime Meatless Monday meal.

ingredients:

• 8 oz. Penne pasta
• 1 bundle asparagus, woody ends snapped off
• 1 bunch scallion, white and light green parts, sliced
• 1 garlic clove, minced
• 1 bunch fresh spinach leaves, washed and spun dry
• 4 T. olive oil, divided
• salt and pepper, to taste
• juice of 1 lemon
• 5-6 mint leaves, chopped
• 1/2 c. ricotta cheese

instructions:

1. Put pasta on to cook per package directions.
2. Toss asparagus spears with 1/2 Tablespoon olive oil.  Season with salt and pepper.  Place onto a baking sheet and roast in a preheated 400* oven for 8-10 minutes, until tender.
3. Place 1/2 Tablespoon olive oil in a skillet over med high heat.  Add the scallions and garlic.  Cook and stir for a minute, then add the spinach. Season with salt and pepper and cook until wilted.  Transfer to serving bowl.
4. In same skillet, over med low heat. whisk together the remaining 3 Tablespoons of olive oil, lemon juice, mint and ricotta cheese.  Heat through.
5. Remove the asparagus from the oven and cut into thirds.  Add to serving  bowl.  Drain the pasta and add to serving bowl.  Pour warmed sauce onto the pasta and vegetables.  Toss to coat and serve.

Calories
274.74

Fat (grams)
16.75

Sat. Fat (grams)
3.54

Carbs (grams)
23.64

Fiber (grams)
3.40

Net carbs
20.23

Sugar (grams)
1.05

Protein (grams)
8.91

Sodium (milligrams)
142.85

Cholesterol (grams)
9.57

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