{recipe} asparagus and arugula pasta salad

This is a recipe I got from a co-worker several years ago, and it is so great for a light, bright summer meal.  The roasted lemons give it a nice depth of flavor, and I really like the addition of the peppery arugula.  I eat it as is, but my meat eating husband adds chicken.

The Recipe:

¼ cup olive oil

4 cloves garlic, crushed

2 lemons, washed, with the rind zested and reserved

Salt and pepper to taste

2 bunches of asparagus, washed and trimmed

1 lb. dried penne pasta (I use whole wheat)

1 bottle of capers, drained and rinsed (I am not a huge caper fan, so I use half a bottle)

Approximately half a large (7 oz.) bag of baby arugula.

Preheat oven to 450.  Put salted water on to boil for the pasta.  While water is heating, mix the olive oil, garlic, lemon zest, and salt and pepper.  Cut the zested lemons into 8 wedges each.  Toss the asparagus and the lemons in the olive oil mixture, and put on a rimmed baking sheet.  Roast for 10-12 minutes, stirring once or twice, until the asparagus is roasted and the lemons are beginning to brown.  Cool.  Cook the pasta, then drain and rinse with cold water.  Put the pasta in a serving bowl with the capers.  Squeeze the juice from the roasted lemons over the pasta, then discard.  Cut the asparagus into pieces and mix into the pasta.  Scrape the oil mixture from the roasting pan into the pasta as well.  Add salt and pepper to taste.  If needed, add more lemon juice or olive oil.  Toss in the arugula just before serving at room temperature.

Buon Appetito!

June 30, 2010. recipe. 2 comments.