Dinner on Deadline: A pasta salad all about spring

You might be thinking: Hey, it's too early for pasta salad. But this one includes rhubarb and asparagus, which are all about spring. So what you have here is a tasty, textured, transitional meal.

4 servings

Kosher or sea salt

8 ounces dried farfalle (bow-tie) pasta

4 ounces baby spinach leaves (may sub regular spinach leaves)

2 medium rhubarb stalks (about 8 ounces total)

8 ounces asparagus

2 large cloves garlic

2 tablespoons olive oil, plus more as needed

1/2 teaspoon sea salt, or more as needed

1/2 teaspoon crushed red pepper flakes, or more as needed '

1 small handful basil leaves

1 small handful sorrel leaves (may substitute your favorite fresh herb)

1. Preheat the oven to 375 degrees.

2. Bring a pot of water to a boil over high heat. Add a generous pinch or two of kosher or sea salt, then the pasta. Cook al dente according to the package directions.

3. Meanwhile, coarsely chop the spinach, placing it at the bottom of a colander set in the sink.

4. Combine the following ingredients in a mixing bowl as you work: Trim off and discard the rhubarb ends, then cut the stalks into 1/2-inch pieces. Trim any tough ends from the asparagus, then cut the spears into 1-inch pieces. Mince the garlic.

5. Add the 2 tablespoons of oil, 1/2 teaspoon of sea salt and 1/2 teaspoon of crushed red pepper flakes to the bowl; toss to coat and distribute evenly. Spread the mixture on a rimmed baking sheet; roast for 6 to 8 minutes or just until fork-tender. (You don't want the rhubarb to break apart.)

6. Drain the pasta into the colander, pouring the cooking water over the spinach. Give the colander a good shake, then transfer the wilted spinach and pasta to a serving dish.

7. Add the roasted rhubarb mixture to the serving dish. Stack and roll the herb leaves tightly, then cut them into ribbons (for a total of about 4 tablespoons); add to the serving dish. Gently toss the whole mixture; taste and add oil, sea salt and/or crushed red pepper flakes as needed. Serve warm or at room temperature.

- Adapted from New Prairie Kitchen (Agate, May 2015).

Per serving: 300 calories, 9 g protein, 47 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 330 mg sodium, 5 g dietary fiber, 4 g sugar.