Spring Pasta Salad with Asparagus and Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light spring pasta salad with fresh asparagus and mushrooms tossed in a zesty lemon dressing with herbs and Parmesan. It's bright and seasonal, ideal for warm weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces pasta ( use rice noodles to make this gluten-free)
- 1-2 tablespoons olive oil
- 1 shallot – finely chopped (or ⅓ cup finely chopped onion)
- 6 ounces mushrooms (morels, creminis, white button, shiitakes)
- 1 bunch asparagus: cut into 1-inch pieces – snap off tough ends. (2-3 cups)
- salt and pepper
- 1 bunch Italian Parsley- chopped (about 1 cup packed)
- 3-4 scallions, chopped
- optional 1-2 tablespoons fresh tarragon
- Zest of one small lemon, plus 1-2 tablespoons juice.
- 4 Tablespoons olive oil
- 1 clove garlic: finely minced (optional)
- ¾ teaspoon salt
- fresh cracked pepper
- Garnish with grated Parmesan or Pecorino cheese (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 697mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 537mg
- Calcium
- 65mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 697MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.