Summer

tastes like pasta with asparagus and lemon. This probably has a much fancier name but I can't be bothered googling the ingredients to find it. So, let's just call it pasta con citron (which is french for lemon and probably not italian for lemon but let's not draw attention to my faults, OK?) and be done with it.
This has many things going for it -
it's delicious,
it's easy to make,
it can be eaten hot or cold,
if you don't have asparagus it's also good with zucchini, broccoli or peas,
and
the kids clean their plates.

Ingredients
1 cup of vegie stock
juice of 1 lemon
2 cloves of garlic
black pepper
2 bunches of asparagus
500g cooked penne
Method
lightly fry the garlic in a couple of tbsps of olive oil
add the stock and asparagus, simmer briefly to give the asparagus a bright green colour and remove from heat
add the penne and lemon juice, stir through and adjust seasoning to taste.

I served this with a spinach and avocado salad because I have a slight addiction to it and think it goes with everything.

Comments

Michelle said…
add in some Parmesan cheese and I"m there. We make something very similar. Yummo.
Oh yum - how gorgeous...
I do something very similar but it's with julienned zucchini and spaghetti.

You can stir rocket through at the end as well.

In our house it's called Luke's first date pasta - after a friend of ours who cooks it ... on first dates obviously. Apparently it is very successful for him ...

Popular Posts