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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From a local chef, I believe. If your time is limited, you can toss the salad with bottled Creamy Italian Dressing rather than making the dressing from scratch. Ingredients:
8 ounces penne |
3 cups asparagus, diagonally cut into 3 inch-long pieces |
1/3 cup cottage cheese |
1/3 cup plain yogurt |
2 tablespoons extra virgin olive oil |
2 tablespoons minced onions |
1 clove garlic, minced |
1 tablespoon dijon mustard |
1 teaspoon minced fresh flat-leaf parsley |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon fresh ground pepper, to taste |
1 cup halved cherry tomatoes |
1 red bell pepper, coarsely chopped |
2 carrots, coarsely shredded |
1 sprig fresh basil or 1 sprig flat leaf parsley |
Directions:
1. Boil penne until al dente.
2. While the penne is cooking, put the asparagus into a medium microwave-proof dish; add about 1/4 cup water.
3. Cover and microwave on high for about 4 minutes, or until crisp-tender (Or cook the asparagus for about 4 minutes in a stovetop steamer).
4. Drain and rinse well in cold water, then drain again.
5. To prepare the dressing: Process the cottage cheese, yogurt, oil, onion, garlic, lemon juice, and mustard in a blender until smooth and creamy.
6. Stir in the remaining ingredients.
7. Taste and adjust the seasoning.
8. When the pasta is done, drain and rinse well in cold water, then drain again.
9. Transfer the pasta to a large bowl; Add the asparagus and the remaining salad ingredients; toss.
10. Add the dressing and toss again.
11. Taste and adjust the seasoning.
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