Spinach Salad with Warm Asparagus & Pasta

Ingredients

  • 3/4 lb. fresh asparagus
  • 1 Tbls. olive oil
  • 1/8 t. salt
  • 3/4 lb. uncooked penne or medium tube pasta
  • 3 oz. fresh baby spinach (half of a package)
  • 1/2 c. coarsely chopped cashews
  • 1/4 c. shredded parmesan cheese

Dressing

  • 1/3 c. chopped green onions
  • 3 Tbls. white wine vinegar
  • 1 Tbls. Kikkoman low sodium soy sauce
  • 1/2 c. olive oil

Instructions

Trim asparagus and cut into 1-inch pieces; discard ends of stalks. Place asparagus in a small baking dish. Drizzle with 1 tablespoon olive oil; sprinkle with salt. Bake, uncovered at 400 degrees for 15-20 minutes, or until tender-crisp (stirring every 10 minutes).

Meanwhile, cook pasta according to package directions; drain.

For dressing, combine the onions, vinegar and soy sauce in a small food processor or blender; cover and process. Gradually add the 1/2 cup of olive oil in a steady stream and process a few seconds.

In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat.

Sprinkle with cashews and parmesan cheese. Serve immediately.

NOTE: Serves 6-8. Serve with chicken breasts or pork chops/pork tenderloin.