For this latest edition of Market Mondays, I made an easy pasta salad with some of spring's best veggies. I sauteed cherry tomatoes, asparagus and spinach in the same pan, added it to cooked pasta (I love stubby mezzi rigatoni for dishes like this), and topped it with fresh chiffonaded basil. A dash of salt and pepper finished off the healthy, market-driven meal.
Plump cherry tomatoes- with summer right around the corner they can only get better
Gorgeous bunches of asparagus
Spinach leaves- $6 per pound
Mini pots of basil
The finished dish- simple, but packed with flavor