GOLDEN VALLEY, Minn. -- Noodles & Company chef stops by KARE's studio to share some delicious spring recipes.

Noodles will also be launching a few seasonal menu items this month featuring gluten-free noodles. Many of the seasonal items will include the in-season vegetable asparagus! Asparagus doesn't stay in-season for long, so the menu items are expected to last through early June. Here are the menu items:

  • Garden Pesto Saute -fresh asparagus in a light lemon Genovese pesto tossed with Noodles' newest gluten-friendly fusilli noodles, red bell peppers, mushrooms, onions, pecans, feta and spinach. The gluten-friendly noodles can be used in other menu items as well.

  • Springtime Flatbread -a crispy flatbread appetizer topped with fresh asparagus, mushrooms, melted parmesan cheese and bacon. It's a great appetizer to share among a group!

  • Asparagus Stack -a side of fresh asparagus spears, feta cheese, bacon crumbles and a wedge of fresh lemon. It's a wonderful way to add more vegetables to any meal.

The chef was gracious enough to share the recipes for you to try at home.

Asparagus Stack recipe:


  • 20 Asparagus Spears
  • 4 pieces of Bacon
  • 8 tbsp Feta Cheese Crumbles
  • 4 Lemon wedges


  1. Cook bacon until crisp (microwave, oven, skillet-whichever is your favorite) and then mince.
  2. Cook asparagus in a way that suits your tastes. It can be blanched, grilled, sautéed, roasted or microwaved.


Arrange asparagus on a plate and sprinkle first feta cheese, then bacon over the asparagus.
Serve with a lemon wedge.

Garden Pesto Sauté recipe:


  • 1 ¼ lbs Cooked Gluten Free Fusilli OR Regular Penne
  • 12-14 spears Asparagus Spears, chopped into quarters
  • 1 Chopped Red Bell Pepper
  • ½ cup Cooked Mushroom Slices
  • ½ Chopped Red Onion
  • 2 tbsp. Sauté Oil
  • 2-4 tbsp. Wine (optional)
  • 1/3 cup Vegetable Broth
  • 3-4 tbsp. Fresh Lemon Juice
  • 5-8 tbsp. Your Favorite Pesto Sauce
  • 3 big handfuls Fresh Spinach
  • garnish to your taste Pecans, Feta Cheese, Parsley and one lemon wedge


  1. Heat a large sauté pan over med-high heat. Add oil.
  2. Once hot, add the asparagus and sauté for 2 min, until tender.
  3. Add peppers, mushrooms, and onions to the pan and sauté until tender.
  4. Add cooked noodles to the pan and mix with vegetables.
  5. Pour wine into the pan and swirl around until it cooks off almost completely.
  6. Pour broth into the pan and swirl around until it cooks off about half-way. Turn the heat off.
  7. Add lemon juice and pesto and toss ingredients until they are coated.
  8. Mix ingredients with fresh spinach and portion into servings.
  9. Garnish with pecans, feta cheese, and parsley to your tastes and serve with a lemon wedge.

Springtime Flatbread recipe:


  • 2 of your favorite flatbreads
  • 3-4 Asparagus Spears (blanched, grilled, sautéed, or microwaved), chopped into quarters
  • Scant ¼ cup Cooked Mushroom Slices (sautéed, boiled, etc.)
  • 2 large pinches Shredded Parmesan Cheese
  • 2 slices Bacon
  • Salt and Pepper to your taste


  1. Cook bacon until crisp (microwave, oven, skillet-whichever is your favorite) and then mince.
  2. Evenly distribute bacon, asparagus, mushrooms and cheese over two flatbreads.
  3. Cook in a 375° oven until the cheese is melted and the bread is toasty.
  4. Sprinkle with salt and pepper to your tastes.
  5. Cut into quarters and serve.