12 ounces spaghetti, linguine or thin spaghetti, uncooked
1 tablespoon canola oil
8 ounces broccoli florets
8 ounces asparagus, cut in 1-inch pieces
4 scallions or spring onions, cut in 1-inch slices
2 cloves garlic, finely chopped
1 10-ounce package frozen peas, thawed and drained
1 green or red bell pepper, coarsely chopped
8 ounces mushrooms, sliced
1/4 cup minced fresh parsley
Dressing:
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste
2 tablespoons canola oil
Add oil to boiling water. Prepare pasta according to package directions; drain.
In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley.
In a small bowl, whisk together first 8 dressing ingredients. Slowly whisk in the oil until dressing is well blended.
Pour dressing over pasta mixture and toss gently until well mixed.
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