Saturday, May 23, 2015

Asparagus. Wilted Spinach, Scallion and Black Bean Pasta (gluten Free)

The vegetables in the title of this post sounds like our market menu for this week. It is very nice to have a medley of vegetables that we can use in the kitchen once again.

This dish is heavy on the veggies and uses the black bean pasta to add interest. The pasta and vegetables are gluten free.

I boiled the pasta per instructions, added the asparagus and scallions to the boiling water about half way through. After straining the pasta and veggie mixture to drain off the water. I added the hot mix to the spinach and let it wilt down a bit.

Here is the recipe....


- 1 package black bean pasta (8 or 12 oz is fine)
- 1 pound spinach (chopped coarsely)
- 1 bunch green onions (diced)
- 1 bunch of asparagus (chopped coarsely)
- Your favorite dressing (I used a mango, chipotle and yogurt based dressing)


- Boil pasta according to directions
- When pasta is about half way done (4-5 miutes) add asparagus and green onions to the hot water. You just want to heat them up not over cook.
- Drain pasta when done and add hot mix to spinach and toss until wilted
- Add dressing and toss again

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