Warm Pasta Primavera

I like to make primavera salads where the veggies dominate the pasta. Here warm shells are dressed with an aromatic lemon dijon dressing and act as a comforting side act to crisp tender veggies.

1/3 small shell pasta

1 bunch asparagus, cut into 2-inch spears

1 red pepper, coarsely diced

1 crown broccoli cut into flowerets

dash soy sauce

Lemon Dijon Dressing:

1 Tbsp olive oil

1/2 tsp dijon mustard

juice of 1 lemon

1 small clove garlic pushed through a press

Bring 2 quarts water to a boil for the pasta. Salt well. Add pasta and cook until al dente. Whisk together the dressing ingredients in a small bowl.

Meanwhile, sauté the asparagus, red pepper and broccoli in a wok or large in a dash of canola oil. Season with just a dash soy sauce if desired. Cook only until the asparagus and broccoli are crisp tender, and then set aside.

Drain the pasta and allow to cool slightly. Toss with the dressing. Fold in the veggies and turn out onto a serving platter. Makes a great bed for grilled meats, if desired.

Serves 4 as a side.

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