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Roasted rhubarb and asparagus pasta salad

Prep: 20 minutes Cook: 25 minutes Makes: 4-6 servings

Adapted from the "New Prairie Kitchen" and Maggie Pleskac of Maggie's Vegetarian Cafe in Lincoln, Neb. Rhubarb may seem like an unusual ingredient in a pasta recipe, but it adds a delicious tart accent to the mix along with striking color.

1/2 pound bow tie pasta

1/4 pound fresh spinach leaves, coarsely chopped, thicker stems removed

1/2 pound rhubarb, about 2 large stalks, cut in 1/2-inch pieces

1/2 pound asparagus stalks, cut in 1-inch pieces

2 tablespoons olive oil, plus more to taste

2 large cloves garlic, chopped

1/2 teaspoon each: sea salt, red pepper flakes, plus more to taste

2 tablespoons thinly sliced fresh basil leaves

2 tablespoons thinly sliced fresh sorrel leaves, optional

1. Heat oven to 375 degrees. Cook pasta according to package directions in a large pot of well-salted boiling water. While pasta cooks, place chopped spinach in a colander; set aside.

2. Toss rhubarb and asparagus in a large bowl with olive oil, garlic, salt and red pepper flakes. Spread mixture evenly on a baking sheet. Roast in the oven just until fork tender, 6 to 8 minutes; you do not want the rhubarb to break apart.

3. When pasta has finished cooking, pour into the colander with the spinach; spinach will wilt. Drain spinach and pasta. Transfer to a serving dish. Add rhubarb mixture, basil and sorrel, if using. Toss together adding more olive oil, salt and red pepper to taste.


This entry is related to the following products. Click on any of them for more information.
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