Asparagus Pasta Salad

I am a meat eater, but I’m not ashamed to say, I love vegetables!  I could eat larger portions meat and dairy to keep my nickel content down, but where would be the fun (or the health?!) in that?  My daily challenge is to find vegetables that are low in nickel, but will still give me some of those good vitamins and healthy things you just can’t find in a burger.  :)

Asparagus is one veggie that works for me.  It’s on the Penn State list as ok, and I haven’t had any problems after eating it (in moderation, of course).  Here is a recipe that can easily be used in place of other green salads in a menu and is great during the hot months of summer.  It’s received the seal of approval from the other eaters in my household, and I now get requests for it!  It's good alone or served with grilled chicken or fish.

For pasta dishes, I avoid whole grain or colored pasta.  Be sure to read the ingredients on the box.  True whole grain is high in nickel, and colored pasta is made with spinach or other veggies that may be high in nickel. 

Asparagus Pasta Salad

8 ounces penne (or pasta of your choice)

1 pound of fresh asparagus, cut into 1 inch pieces

¼ cup of shredded parmesan

2 Tbsp olive oil

1 Tbsp fresh lemon juice

1 tsp grated lemon zest

½ tsp salt

¼ tsp pepper

1. Cook the pasta according to the package directions, adding the asparagus during the last 3 ½ minutes of cooking.
2. Drain and rinse under cool water.  Transfer the pasta and asparagus to a large bowl.
3. Add the parmesan, oil, lemon juice and zest, salt, pepper, and toss to combine.

This can be served immediately, or made in advance and refrigerated until it’s ready to be served!

Original recipe is from Real Simple Pasta Salad with Asparagus and Lemon.