Ingredients

• 1 , 375 g
• 1 cup chopped asparagus
• 3 portobellos mushroom caps , gills removed
• 1 tablespoon olive oil
• 0.25 teaspoons salt
• 0.25 teaspoons freshly ground pepper
• 2 cups baby spinach
• 0.5 cups thinly sliced red onion
• 0.5 cups sliced sun-dried tomatoes , packed in oil
• 0.5 cups crumbled goat cheese
• 2 tablespoons chopped fresh basil

Instructions

1. 1 Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
2. 2 Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
3. 3 Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
4. 4 Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Nutrition per serving