| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Pasta, Salads, Vegetables, Italian |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Spinach spaghetti |
| 1/2 |
c |
Mayonnaise |
| 1 |
|
Clove garlic, minced |
| 2 |
tb |
Rice wine vinegar |
| 1 |
ts |
Curry powder |
| 5 |
|
Asparagus spears |
| 2 |
|
Med-size zucchini |
| 1/4 |
lb |
Snow peas |
| 1/4 |
lb |
Mushrooms, sliced 1/4" thick |
| 1 |
pt |
Cherry tomatoes, halved |
| 1/4 |
c |
Minced parsley |
| 1/4 |
c |
Minced basil |
INSTRUCTIONS
1. Break the spaghetti strands into thirds. Cook the spaghetti in a large
quantity of boiling water until tender (about 8 min). Drain and set aside.
2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and
curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape
the asparagus and cut each spear on the diagonal into 1" pieces. Steam
these pieces into a small amount of boiling water 5 min. Drain and stir
into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half
crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow
peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6.
Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil.
Shower the salad with the combined herbs but do not toss. 8. Salad can be
served now or covered and refrigerated. If chilled, let it return nearly to
room temperature for best flavor.
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