Mixed Bounty Grill

6 servings

Ingredients:
8 ounces (2 1/2 cups) uncooked dried rotini or whole wheat corkscrew pasta
2 yellow and/or red bell peppers, coarsely chopped
1 medium red onion, coarsely chopped
1/2 pound (6) asparagus spears, coarsely chopped
1/4 cup cider vinegar
3 tablespoons olive oil
1 tablespoon dried oregano leaves
2 teaspoons finely chopped fresh garlic
2 teaspoons Dijon-style mustard
salt
4 cups coarsely chopped tomatoes

COOK rotini according to package directions. Drain. Keep warm.
COOK peppers and onion over medium heat in large grill pan, stirring occasionally, until softened (5 to 7 minutes). Add asparagus; continue grilling until vegetables are crisply tender (4 to 6 minutes).
COMBINE vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.
ADD grilled vegetables to tomato mixture; toss gently to coat.

Pasta & Vegetables in Wine Sauce

6 servings

Ingredients:
9-ounce linguine
3 tablespoons butter
1 medium thinly sliced red onion
1/2 teaspoon finely chopped fresh garlic
2 medium (2 cups) yellow summer squash, halved lengthwise, sliced 1/8-inch
1 medium (1 cup) tomato, cubed 1/2-inch 1 pound
(24) asparagus spears, trimmed, cut into thirds
1 medium red or green pepper, cut into 1/4-inch strips
1/2 cup dry white wine or chicken broth
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup freshly grated Asiago or Parmesan cheese
Freshly grated Asiago or Parmesan cheese

COOK linguine according to package directions; drain.
MELT butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (3 to 4 minutes). Add squash, tomato, asparagus and red pepper. Continue cooking, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes). Stir in wine, dill weed, salt and pepper. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes).
SERVE over linguine; sprinkle with 1/4 cup Asiago cheese. Serve with additional Asiago cheese.

Lemon & Thyme Roasted Vegetables with Pasta

4 servings

Ingredients:
2 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
2 teaspoons finely chopped fresh garlic
1/2 teaspoon salt
1 1/2 cups 1-inch pieces fresh asparagus
1 1/2 cups lengthwise quartered baby carrots
1 1/2 cups thin strips red bell pepper
1 cup sliced 1/2-inch leeks
1 cup cubed 1/2-inch rutabaga
8 ounces uncooked dried spaghetti, linguine or angel hair pasta (capellini)
1/4 cup chopped fresh parsley
2 tablespoons butter, melted
1 teaspoon grated lemon zest
Freshly grated Parmesan cheese, if desired

HEAT oven to 400°F.
COMBINE oil, thyme, garlic and salt in small bowl.
PLACE vegetables in 13x9-inch baking pan. Spoon oil mixture over vegetables; toss well to coat. Cover pan with aluminum foil.
BAKE, stirring occasionally, 25 minutes. Uncover; continue baking for 15 to 20 minutes, stirring once, or until vegetables are tender and just start to brown.
COOK spaghetti according to package directions. Drain.
TOSS hot spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese.

Pasta with Asparagus and Pistachios

4 servings

Ingredients:
1 cup asparagus tips and pieces cut into 1-inch slices
8 ounces spaghetti
3 tablespoons olive oil - divided
1/4 cup chopped green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
1/2 cup coarsely chopped pistachios
1/4 cup chopped parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon juice

BOIL the asparagus in a small pot and time for 1 minute. Rinse with cold water, drain and set aside.
COOK the spaghetti according to package directions, adding 1 tablespoon olive oil to the cooking water.
HEAT 2 tablespoons olive oil in a sauté pan and slowly sauté the green onions, shallots and garlic until soft, about 3 to 4 minutes. Add the asparagus, stir and cook 2 minutes.
DRAIN the spaghetti and add to the pan. Stir in the pistachios, parsley, Parmesan and lemon juice.

Pasta Primavera - yet another

4 servings

Ingredients:
8 ounces (2 cups) fresh wax or green beans, cut into 2-inch pieces
8 ounces (1 1/2 cups) fresh asparagus, cut into 2-inch pieces
1 cup broccoli flowerets
8 ounces dry vermicelli or spaghetti
1/2 of a medium red or green bell pepper, cut into 1-inch pieces
2 green onions, sliced
1 tablespoon butter or margarine
1 1/4 cup chicken broth
Dash ground nutmeg
1 cup (8 ounces) plain low-fat yogurt
3 tablespoons all-purpose flour
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts or slivered almonds, toasted

COOK beans in a small amount of boiling salted water in a large saucepan for 15 minutes. Add asparagus and broccoli. Cook for 5 to 10 minutes more or until the vegetables are crisp-tender. Drain; keep warm.
COOK the pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
COOK the sweet pepper and green onions in butter until tender. Stir in chicken broth and nutmeg. Bring to boiling; reduce heat.
STIR together yogurt and flour; add to broth mixture. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Cook and stir about 1 minute more or until smooth; season with salt and pepper to taste. Pour over vegetables; toss to combine.
ARRANGE pasta on individual plates or a large serving platter. Spoon sauce over the pasta. Sprinkle with toasted pine nuts or almonds.

Pasta Primavera

6 servings

Ingredients:
1 cup snow peas
1/2 cups asparagus tips
1 cup broccoli florets
1 cup tiny peas
1/4 cup plus 1 teaspoon unsalted butter
1 cup sliced mushrooms
1 cup sliced zucchini
1 cup peeled and seeded tomato chunks
Salt
3/4 cup heavy cream, warmed
1/3 cup pine nuts
1 pound spaghetti or fettuccine, cooked al dente
1/3 cup fresh basil leaves, torn into small pieces
1/2 cup grated Parmesan cheese

STEAM the snow peas, asparagus, broccoli, and peas until crisp-tender. Set aside and chill until ready to assemble the dish. Melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms and zucchini over medium heat until tender. Set aside.
MELT 1 tablespoon of the butter in a small skillet and sauté the tomatoes over medium heat until their liquid is almost evaporated. Stir in 1/4 cup of the cream into the tomatoes and set aside.
MELT the remaining butter in a small saucepan and sauté the pine nuts over low heat until they are aromatic but not brown. Set aside.
ADD the steamed vegetables to the pan containing the mushrooms and zucchini and cook briefly until warmed through. Salt to taste. Add the rest of the cream to the vegetables and heat until the cream is hot but not boiling. Add the pasta to the vegetables, then the basil and Parmesan as needed. Gently stir in the tomatoes and cream mixture and sprinkle the pine nuts over the top. Serve immediately as warm plates and pass around additional Parmesan at the table.

Rotini with Asparagus, Shallots, and Gorgonzola Cheese

10 minutes to prepare

16 minutes to cook

Servings: 4-6

Ingredients:

2 tablespoons extra virgin olive oil

1 cup shallots, sliced

1 clove garlic, chopped a handful of cherry tomatoes, halved

1 pound fresh asparagus, cut into 2 inch pieces

1 box Rotini 4 ounces gorgonzola cheese, crumbled

salt and freshly ground black pepper to taste

BRING a large pot of water to a boil.

HEAT olive oil in large skillet over medium heat. Add shallots and sauté for 2 minutes.

ADD garlic, sauté for 2 minutes stir in tomatoes.

COOK pasta according to directions; add asparagus to during last 2 minutes of cooking time. Drain pasta reserving some of cooking liquid.

TOSS pasta with tomatoes and cheese; add reserved liquid if sauce is too dry. Season with salt and pepper.

TIP: White wine pairing recomended.

Garlicky Pasta with Asparagus, Tomatoes and Shrimp

4 Servings

Ingredients:
1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tablespoons olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 teaspoons lemon juice
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
salt & pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese

CUT tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside.
PEEL shrimp and devein, if desired, set aside.
SLICE 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 teaspoons olive oil. Seal foil pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. BAKE without stirring for 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes.
COOK pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese.

Sauteed Shrimp and Spring Vegetables Pasta

4 servings

Ingredients:
2 tablespoons olive oil
1 pound fresh mushrooms, cleaned
salt & freshly ground black pepper
1/2 cup chopped leeks
2 pounds medium shrimp, peeled, cleaned and deveined
2 teaspoon chopped garlic
2 cups spinach, cleaned
1/2 bunch asparagus, blanched and cut into 1 inch pieces
1 pint cherry tomatoes, stemmed
1/2 cup fresh green peas, blanched
12 Kalamata olives, pitted and quartered
1 pound angel hair pasta, cooked until tender and drizzled with olive oil
4 ounces Parmesan Reggiano cheese, grated
1/4 cup finely chopped fresh basil
drizzle of extra virgin olive oil
1 tablespoon finely chopped fresh parsley leaves

ADD the oil and mushrooms in a large sauté pan over medium heat. Season with salt and
pepper. Sauté for three minutes. Add the leeks. Season with salt and pepper. Sauté for one
minute. Add the shrimp. Season with salt and pepper. Sauté for three minutes. Add the
garlic, baby spinach, asparagus, tomatoes, peas, and olives. Season with salt and pepper.
Continue to sauté for two minutes.
TOSS the pasta with the vegetables in a large mixing bowl. Add the basil and half of the cheese. Season with salt and pepper. To serve, mound the pasta onto serving plates. Drizzle the extra virgin olive oil over the entire plate. Garnish with remaining cheese and parsley.

Pasta with Asparagus Lemon Sauce

4 servings

Ingredients:
1 pound fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra virgin olive oil
1 pound penne or pasta of choice
1/2 cup grated Parmigiano Reggiano

CUT asparagus into 1 inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
COOK asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. Puree asparagus stems with zest, oil and 1/2 cup asparagus cooking water. Transfer sauce to a 4 quart saucepan.
COOK pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose, the cheese will thicken it slightly. Stir in Parmigiano Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately.

Angel Hair with Prosciutto and Asparagus

10 minutes to prepare
9 minutes to cook

4-6 servings

Ingredients
2 tablespoons extra virgin olive oil
3/4 cup finely chopped onion
4-1/2 ounces prosciutto, thinly sliced
1 clove garlic, minced
1 pound asparagus, trimmed, cut into 2-inch pieces
1 cup chicken broth
1 cup half & half
1 cup freshly grated Parmigiano cheese
1/2 teaspoon salt
1 teaspoon ground black pepper
1 box (16 ounces) Angel Hair

HEAT oil in large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add prosciutto; sauté 1 minute. Stir in asparagus and broth. Bring to simmer; continue cooking 5 minutes or until asparagus is tender.
ADD half & half and cheese to asparagus mixture, stirring until blended.
COOK Angel Hair according to package directions, drain and return to pot.
ADD asparagus mixture to hot Angel Hair and toss. Add salt and black pepper. Transfer to serving platter

Artichoke and Sun-dried Tomato Pasta

30 Minutes to prepare
10 Minutes to cook

4 servings

INGREDIENTS
1 (8 ounce) package fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped

10 fresh asparagus

m10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice

3 taplespoons of sliced black olives
1 cup dry white wine
1 cup Parmesan cheese

COOK pasta in boiling water until done and drain.

MELT butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, asparagus, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.

TOSS pasta with sauce. Top with tomatoes, lack olives and cheese, add pepper to taste, and serve.

Asparagus, Feta and Couscous Salad

4 servings

10 Min to prepare
20 Min to cook

INGREDIENTS
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste


COOK couscous according to package instructions. Put aside and allow to cool slightly.
STEAM asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
TOSS the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper.

Rotini with Asparagus, Salmon and Cherry Tomatoes

10 minutes to prepare
20 minutes to cook

4-6 Servings

Ingredients
8 ounces salmon filet, skin on
1/3 cup extra virgin olive oil
1/2 cup scallions, sliced
1 pound (3 cups) asparagus, chopped in 1 inch pieces
2 cups cherry tomatoes, cut in halves
3 tablespoons (2 lemons) lemon juice
2 tablespoons fresh tarragon, chopped
1 box Rotini
salt and freshly ground black pepper to taste

BRING a large pot and a small pot of salted water to boil.
ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
ADD tarragon, mix well. Crumble salmon on top and toss gently.

TIP: White wine pairing recomended.
May be served warm or cold as a salad.

Angel Hair with Lemon Shrimp and Asparagus

20 minutes to prepare
12 minutes to cook

Servings: 4-6

Ingredients

• 1 pound asparagus spears, trimmed, cut into 1-inch pieces
• 1 tablespoon extra virgin olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup red pepper, chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup half & half
• 1/2 teaspoon salt
• 1/2 box (16 ounces) Angel Hair pasta
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons lemon zest
• 1/4 cup freshly grated Parmigiano cheese

BOIL asparagus for 30 seconds in a small saucepan. Drain; rinse under cold water and set aside.

BRING a large pot of water to a boil.

HEAT oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirrring occasionally.

REDUCE heat to medium low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.

COOK Angel Hair according to package directions; drain and return to pot.

ADD shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve.

Tips:
You can substitute yellow or green pepper for red.
I like this recepie with white wine.