Lemon Penne Salad with Asparagus, Spinach, and Feta

6 oz penne
Salt-about 1/2 tsp. for boiling water
2 cloves garlic, finely chopped
1 teaspoon olive oil
1 bunch asparagus spears, cut into 1 inch pieces, (about 2-3 cups)
3 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper, to taste

Variation: add a can of rinsed and drained chick peas for added protein. Add any other vegetables you have on hand - peas, roasted red peppers, artichokes, etc! Also, the original recipe called for Orzo, but I didn't have any on hand. Orzo would also be delicious!

1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in penne. Cook until tender, about 10 minutes. Drain penne and set aside.

2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

3. Put the penne in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.

4. Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user EJSELHORST.