Tangy and Fresh Pasta Sauce With Garden Vegetables
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 bunch asparagus
- 1 bunch cherry tomatoes
- 16 ounces vermicelli
- 3 tablespoons capers, drained
- 2 garlic cloves, chopped
- 1⁄2 cup fresh flat-leaf parsley
- 1⁄3 cup extra virgin olive oil
- 2 tablespoons red onions, chopped
- 1 teaspoon Dijon mustard
- pepper
- grated parmesan cheese (optional)
directions
- Steam the asparagus until al dente, usually 3/4 minutes.
- Drain and chop asparagus into 2 inch pieces.
- Chop cherry tomatoes.
- Cook pasta according to the package directions, drain, and toss with a little olive oil so it doesn't stick together.
- In a food processor, combine garlic, capers, parsley, olive oil, red onion, Dijon, and pepper and finely chop.
- Toss asparagus pieces and cherry tomatoes with sauce and pasta and serve with optional grated Parmesan.
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Reviews
-
The mustard and raw onions gave this a terrific tangy taste. I used a blender for the dressing and instead of 1/3 cup olive oil I used 1 tablespoon oil with the rest water. That made it lower in fat, even though it's not terribly high in fat to begin with. I really liked the "parsley pesto" dressing! I think I'll try it on other dishes:)
Tweaks
-
The mustard and raw onions gave this a terrific tangy taste. I used a blender for the dressing and instead of 1/3 cup olive oil I used 1 tablespoon oil with the rest water. That made it lower in fat, even though it's not terribly high in fat to begin with. I really liked the "parsley pesto" dressing! I think I'll try it on other dishes:)
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.