Pasta Primavera

1/2 lb asparagus trimmed and cut into 1 inch pieces
1/2 lb. green beans trimmed and cut into 1 inch pieces
2 orange sweet peppers cut into 1/4 in. strips
1 lb angel hair spagetti
3/4 cup 1/2 and 1/2
3/4 cup chicken broth
3/4 t salt
1/4 t nutmeg
2 tbsp olive oil
5 cloves garlic sliced
2 cups grape tomatoes halved
1/3 cup Parmesan cheese
1/4 cup fresh parsley

Bring large pot of salted water to boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with large slotted spoon and rinse under cold water

Add the pasta to the boiling water and cook according to directions

While pasta is cooking place 1/2 and 1/2, chicken broth, salt, pepper, and nutmeg in a saucepan and bring to simmer. Add Parmesan cheese.

Heat a large skillet over med-high. add olive oil and garlic. cook for about 2 min. Add veggies and tomatoes. cook until heated through. Spoon this into the pasta pot. Add the 1/2 and 1/2 mixture into the pasta. Gently stir everything together and add the parsley.

Let stand for about 5 min.

Quinoa Pilaf with Salmon and Asparagus

Prep Time: 30 Minutes

Start To Finish: 30 Minutes
4 Servings (1 3/4 cups each)
Whole Grain Serving: 2

Ingredients
• 1 cup uncooked quinoa
• 6 cups water
• 1 vegetable bouillon cube
• 1 lb salmon fillets
• 2 tablespoons butter or margarine
• 20 stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
• 4 medium green onions, sliced (1/4 cup)
• 1 cup frozen sweet peas (from 1-lb bag), thawed
• 1/2 cup halved grape tomatoes
• 1/2 cup vegetable or chicken broth
• 1 teaspoon lemon-pepper seasoning
• 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed


Directions
1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.

2. In 2-quart saucepan, heat 2 cups of the water to boiling over high heat. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 minutes or until water is absorbed.

3. Meanwhile, in 12-inch skillet, heat remaining 4 cups water and bouillon cube to boiling over high heat. Add salmon, skin side up; reduce heat to low. Cover; simmer 10 to 12 minutes or until fish flakes easily with fork. Remove with slotted spoon to plate; let cool. Discard water. Remove skin from salmon; break into large pieces.

4. Meanwhile, rinse and dry skillet. Melt butter in skillet over medium heat. Add asparagus; cook 5 minutes, stirring frequently. Stir in onions; cook 1 minute, stirring frequently. Stir in peas, tomatoes and broth; cook 1 minute.

5. Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.

Nutrition
1 Serving: Calories 420 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 90mg; Sodium 650mg; Total Carbohydrate 37g (Dietary Fiber 5g; Sugars 6g); Protein 34g
% Daily Value: Vitamin A 35%; Vitamin C 20%; Calcium 8%; Iron 30%
Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 4 Lean Meat, 1/2 Fat
Carbohydrate Choices: 2 1/2

Reference: www.foodreference.com
This is super fast, easy, and delicious!

Asparagus Potato Soup

2 c. diced, peeled potatoes
1/2 lb fresh asparagus, chopped
1/2 c. chopped onion
2 celery ribs, chopped
1 T. chicken bouillion granules
4 c. water
1/4 c. butter
1/2 c. flour
1 c. whipping cream
1/2 c. milk
1/2 t. salt
dash pepper

1. In large saucepan, combine potatoes, asparagus, onion, celery, bouillion, and water. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.
2. Stir in butter
3. In a bowl, combine flour, cream, milk, salt, and pepper until smooth; add to the vegetable mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Garnish with bacon and shredded cheddar cheese.

6-7 servings.

**I substitute milk for the cream plus milk, and it still is creamy.**