momcooks.dadcooks.

The sweet asparagus and tart fennel deliver delightful summer flavor in this hearty pasta dish with its wonderful mix of fresh tasting ingredients especially when served at once while still warm and the pasta is still al dente! [INGREDIENTS] 1 lb. fresh asparagus, trimmed and cut into 3/4-in pcs. 2 medium onions, halved and thinly sliced 1 small fennel bulb, sliced 2 T olive oil 8 oz. uncooked pasta [penne is preferred but I used elbow] 4 medium tomatoes, seeded and diced 12 pitted Greek olives, sliced 1 cup minced fresh parsley 1/2 each S/P[optional] For the Vinaigrette: 1/4 cup olive oil 1/4 cup lemon juice 2 garlic cloves, minced 1/2 tsp. Dijon mustard 1/2 tsp. salt 1/4 tsp. pepper 1 cup crumbled feta cheese

[HOW-TO] Place asparagus, onions and fennel in a baking pan and drizzle with olive oil, toss to coat [I personally sprinkled half a tsp. each of S/P although it's not mentioned in the original recipe]. Bake at 400degF for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. In a small bowl, whisk the oil, lemon juice, garlic, mustard, S/P until well blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese[which I forgot before the photo-op! :( grrrr....]. SERVE and INDULGE while warm! This is a contribution to Food Friday...my ASPARAGUS_FENNEL PASTA SALAD. DAD SAYS: "Uhmmm, so-so...I'd rather have Tapsilog today." DAD's VERDICT:♥♥♥ MOM SAYS: "Yeah? Can I have my white zinfandel, please?" This is cross-posted over at spiCes Happy weekend!