moosewood - Asparagus and Fennel Pasta Salad

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here's another from the moosewood website

 

 

* Exported from MasterCook *

 

Asparagus and Fennel Pasta Salad

 

Recipe By :Vegetable Kingdom Inc: The Moosewood Restaurant

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ROASTED VEGETABLES:

1 12-oz each fresh fennel bulb -- cored and thinly sliced*

2 cups thinly sliced onions

1 pound asparagus -- stemmed; 3/4-in pieces

2 tablespoons olive oil

DRESSING:

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon minced or pressed garlic

1/4 teaspoon dijon mustard

1/4 teaspoon salt

1/8 teaspoon ground black pepper

ADDITIONS:

8 ounces penne (tubular pasta)

2 cups diced tomatoes

12 kalamata olives -- pitted and thinly sliced**

1 cup chopped fresh parsley

1 cup grated feta cheese

 

* FENNElL- Remove the stalks and fronds from the fennel bulb and slice the bulb

crosswise into this circle. Remove and discard the innermost round core

sections, and cut larger pieces from the outer layers into 20inch lengths.

 

** OLIVES - To pit, slice lengthwise around each olive and twist the halves

apart. Or whack each olive sharply to break it open.

 

Preheat the oven to 400 degrees. Lightly oil 8x15-inch baking pan and begin to

bring 2 quarts of water to a boil.

 

Place the fennel, onions, and asparagus on the baking pan, drizzle with the

olive oil, sprinkle with salt, and toss to evenly coat. Roast uncovered for 20

minutes, stirring about every 7 minutes. The vegetables should be crisp-tender

and the asparagus still bright green.

 

While the vegetables roast, whisk all of the dressing ingredients and set aside.

When the water boils, cook the pasta until al dente, about 7 minutes.

 

While the pasta cooks, combine the tomatoes, olives, and parsley in a large

serving bowl. Mix in the roasted vegetables. Drain the pasta, add it to the

bowl, pour on the dressing, and toss well. Stir in the feta or sprinkle it on

top. Serve warm or at room temperature.

 

Serves: 4 to 6 Total Time: 1 Hour

 

©1999, by Vegetable Kingdom Inc., reprinted with the permission of Clarkson N.

Potter from The Moosewood Restaurant Daily Special; 2001-07-24 Veg-recipes

 

Source:

" Moosewood Restaurant Daily Special "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 360 Calories; 17g Fat (42.5% calories

from fat); 11g Protein; 42g Carbohydrate; 5g Dietary Fiber; 22mg Cholesterol;

527mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : This sophisticated pasta salad is crisp and fresh, with an unexpected

combination of flavors. Fresh fennel, a light green bulb with celery like stalks

and feathery leaves, adds a sweet and licoricey note. Roasting the fennel

mellows it, making a delicate background for the more pronounced accents of

tomatoes, Greek olives, and feta cheese. To save time, preheat the oven and

begin to boil the water for the pasta before you begin to prepare the

ingredients: prepare the vegetables for roasting first, and while they roast,

prepare the rest.

 

Nutr. Assoc. : 0 26546 0 2085 0 0 0 0 20130 0 0 0 0 312 0 0 0 3272

 

 

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