Spring Pasta Salad with Asparagus & Mushrooms
Ingredients
The salad
-
8
ounces
pasta
-
1–2
tablespoons
olive oil
-
1
shallot
finely chopped
-
6
ounces
mushrooms
-
1
bunch
asparagus
-
1
bunch
Italian parsley
-
3–4
pieces
scallions
-
1–2
tablespoons
fresh tarragon (optional)
-
salt and pepper
The dressing
-
1
small
lemon (zest)
-
1–2
tablespoons
lemon juice
-
4
tablespoons
olive oil
-
1
clove
garlic (optional)
-
¾
teaspoon
salt
-
fresh cracked pepper
-
grated Parmesan or Pecorino cheese (optional)
Instructions
- Boil salted water and cook pasta according to package directions.
- Chop the shallot and prepare the mushrooms.
- Heat oil in a skillet, add shallot, and cook until fragrant.
- Add mushrooms to the skillet, season with salt, and cook until lightly cooked.
- Set mushrooms aside and sauté asparagus until tender and bright green.
- Drain the pasta and place it in a bowl.
- Top the pasta with mushrooms, asparagus, parsley, and scallions.
- Add lemon zest, lemon juice, garlic, tarragon, olive oil, salt, and pepper; toss to combine.
- Add cheese if desired and adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
4-6
Calories
272
Total fat
12.2g
Total carbohydrates
37.1g
Total protein
5.3g
Sodium
567mg
Cholesterol
0mg
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