Spring Vegetable Whole Wheat Pasta Salad with Asparagus, Garden Peas and Turkey Bacon.
This side item will be featured in Good Measure Meal’s new Spring, Summer menu. I tested the Spring Vegetable Whole Wheat Pasta Salad today.
As I was chopping and mixing I started to daydream about asparagus. It really is a tremendous vegetable!
Asparagus is packed full of a ton of healthy stuff. It is an excellent source of vitamin K, the B vitamin folate, vitamin C, vitamin A. Asparagus is a very good source of numerous B vitamins – including B1, B2, B3 and B6 – as well as dietary fiber, manganese, copper, phosphorus, potassium and protein. WOW this little guy does A LOT!
This salad will be served with: Herbed Balsamic Grilled Chicken Breast topped with Creamy Blue Cheese Sauce and Fresh Arugula on a Whole Wheat Bun Half.
Let us know what you think by posting a comment!
Cheers to our friend asparagus.
4 Responses
January 28th, 2010 at 4:57 pm
Its amazing that a great-looking meal like that can be low-calorie. You all at GMM are magicians, and I like it! Keep the good stuff coming!
January 28th, 2010 at 7:48 pm
This sounds like a great dish!! I would even try it as a stand alone meal- just keep the pasta and veggies warm and have a great little spring/summer meal- even better if you could get everything from the farmer’s market! Fun stuff.
January 28th, 2010 at 8:01 pm
Suggestions on the best way to prepare asparagus? I typically boil it but I wonder if I’m just boiling out all the goodness (vitamins) out?
February 4th, 2010 at 3:45 pm
Mike, Thank you for the menu feedback! Good to hear that you are enjoying the food.
Catherine, I love your idea to use this pasta as a center of the plate option. Let me know how it comes out, if you try to recreate it!
Bryan, I don’t like to do a whole lot to asparagus. I would suggest steaming it instead of boiling. The asparagus will retain more nutrients and more flavor! I like to add a little lemon juice, olive oil and garlic after steaming. Bon Appétit!
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