Asparagus and Feta Pasta

I think this is the first recipe I'm posting from New Vegetarian Cuisine. I bought this book some time ago but never got around to trying out any recipes. I've started cooking out of it more though and while not all the recipes are keepers, some of them are. And the thing I like about the cookbook is that most of the recipes are healthy, relatively easy to make, and use easy to find ingredients.

This is one of my new favourite dishes, so please don't be put off by the less than stellar photo of it! The "sauce" has so much flavour (and I say "sauce" because it's not really saucey but it does coat the pasta). It's made of a delicious combination of sun dried tomatoes, feta, parsley, balsamic vinegar, olive oil, capers, oregano and pepper. You can easily sub in broccoli or any other vegetable for the asparagus (though asparagus is a favourite of mine so I won't be subbing anything in until asparagus goes out of season!), and you can use whatever pasta you want, though I'd recommend something that can catch this type of sauce well like spaghetti, fettucine or the suggested cavatelli. I'm submitting this to Presto Pasta Nights, being hosted this week by I'm a Food Blog.

If this sounds good, you might also like:
Pasta with Creamy Spinach Walnut Sauce
Santa Fe Pasta Salad
Artichoke Rotini Pasta
Soba Noodles with Zucchini Ribbons

My Abby. <3

Asparagus and Feta Pasta
Adapted from New Vegetarian Cuisine

The original recipe calls for more pasta and less asparagus but I like my dishes more heavy on the veggies so I adjusted it as such.

Serves 3-4

10 sun dried tomatoes
1 cup boiling water
1/4 cup chopped fresh parsley
4 ounces feta cheese
2 tbsp balsamic vinegar
2 tsp olive oil
2 tbsp capers, rinsed and drained
2 tsp dried oregano
1/8 tsp black pepper
9 oz whole wheat spaghetti
20 thin asparagus spears, cut into 2" pieces

1. In a small bowl, combine the tomatoes and water. Let stand for 2 minutes. Drain, reserving 2 tablespoons of the soaking liquid.

2. Transfer the tomatoes to a food processor. Add the parsley and process until coarsely chopped.

3. Crumble the feta into a large serving bowl; drizzle with the vinegar and oil. Sprinkle with the capers, oregano and pepper. Stir in the tomato mixture.

4. In a large pot of boiling water, cook the pasta according to the package directions. Add the asparagus in the last minute to parboil it. Drain.

5. Transfer the pasta and asparagus to the serving bowl. Toss with the tomato mixture and the rserved tomato soaking liquid; mix well.