It was time to get out one of the trusty Moosewood Restaurant cookbooks, this time the Moosewood Restaurant Daily Special.  I wanted to try something different and I had some fennel to use up.  I made the Asparagus & Fennel Pasta Salad (p. 193 for anyone who has the book.)

While the onion, fennel, and asparagus are heating up in the oven…

you boil some pasta.

You make a sauce of oil, lemon juice and spices and toss it with

the drained pasta, the veggies, chopped parsley and feta cheese for…

for a healthy, light and yummy meal.

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