WARM PENNE SALAD WITH SPRING VEGETABLES AND GOAT FETA
You can vary this recipe by choosing Brown Rice, Corn or other Whole Grain pasta. It is great for planned over lunch the next day. Refresh by adding some crunchy seasonal vegetables.
Wheat Free
Serves 2
Ingredient List & Amounts:
10 oz (285 grams) dry Pasta
2 Tbsp. extra virgin olive oil
1 large Spring Leek, cleaned and finely sliced
3 cloves garlic, minced
2 cups (475 ml) fresh asparagus, ends snapped off and cut in two
1 medium red bell pepper, finely sliced into long strips
2 small Pattypan Squash, sliced
3 cups (710 ml) Baby Arugula
Your favourite dressing
½ cup (120 ml) Goat Feta (omit for dairy free version)
Instructions:
While pasta is cooking
In a large pot with salted water
COOK pasta as per package instruction (around 15 minutes)
DRAIN and KEEP warm
In a large skillet over medium heat
SAUTÉ leeks and garlic until tender ca 7 minutes
ADD asparagus, red peppers and squash
SAUTÉ for 5 minutes and REMOVE from heat
ADD vegetable mixture and Arugula to pasta
TOSS with your favourite dressing
TOP with Goat Feta (omit for dairy free version)
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YUMMY!
This was very flavorful and easy to make! We used rice pasta and dressed it with olive oil and balsamic vinager which was just the perfect touch. Probably serves 3-4 instead of 2