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Lilly’s Table

 
 
Parmesan Pine Nuts
© Lillys-Table.com Photo of Dreaming of Spring Pasta Salad
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Dreaming of Spring Pasta Salad

from Dreaming of Spring Pasta Salad with Parmesan Pine Nuts, the Week of March 1, 2015.
View the previous recipe for this meal.

Looking out on a blustery, snowy day, spring may be coming up on the calendar, but the weather does not allows comply. This pasta salad tosses together vegetables that can stand the chilly weather, but remind us that spring is in fact coming soon. Substitute and roast the vegetables you are able to find when it is cold. The meyer lemon adds another layer of flavor, too, but a regular lemon will work instead.

Ingredients

  • 4 carrots, peeled
  • ½ cup extra-virgin olive oil
  • 1½ teaspoon salt
  • 8 ounces mushroom
  • 2 cups romanesco, crumbled or cauliflower
  • 2 cups broccoli, crumbled
  • 1 turnip, large, or other root such as rutabaga or celery root
  • 8 ounces pasta, such as penne or shells, gluten-free is fine, too
  • 1 cup peas, fresh or frozen
  • 1 tablespoon dijon mustard
  • 1 meyer lemon, or a regular lemon
  • ¼ cup greek yogurt
  • 4 ounces monterey jack , cut in small chunks, optional
  • 3 cups arugula, torn into pieces
  • 1 fennel bulb, include the stems for garnish

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 400. Bring a large pot of water to a boil.

Cut the carrots on a diagonal and then again in a half moon shape. Cut the mushrooms into quarters. Cut the romensco cauliflower and broccoli in small pieces. Cut the turnips into a large dice or small cube.

Toss the vegetables with about half of the olive oil and a generous pinch of salt. Spread on a baking sheet and roast for about 20-25 minutes until the edges are golden and the vegetables are tender to the bite.

Cook the pasta.

In a large bowl, whisk together the dijon, lemon zest (optional) and lemon juice with the greek yogurt. While whisking, slowly drizzle in the olive oil to create a dressing. Finely mince the fennel bulb and about half of the fronds (if you kept them). Fold the minced fennel in with the dressing.

When the pasta is nearly done and tender to the bite toss in the peas. Once the pasta is cooked through, drain, run cold water over the it until it is chilled. Strain and shake the pasta dry. Toss the pasta with the dressing.

When the vegetables are done, add to the pasta. Finish with the chunks of cheese and arugula. Garnish with torn up pieces of the fennel fronds. Serve warm or chill and serve cold.