Spring Pasta-bilities

These beautiful, perfect-temperature spring days are limited- they come and go before you can even acknowledge it’s really spring.

The last thing I want to do on those beautiful days is spend hours cooped up in the kitchen. {Ok, that’s the last thing I want to do any day.} It’s easy to forget delicious meals don’t have to take a lot of work. Here’s the perfect example of an easy healthy meal that tastes like it took a long time, but really all you have to do is boil water.

Spring Fresh Pasta

{choose ingredient amounts based on number of servings desired and to taste- you can’t mess it up}

Whole wheat spaghetti

Olive oil

Lemon juice

Garlic, minced

Thyme

Asparagus

Sliced almonds

Salt/pepper

Prepare pasta according to package directions. Drain water and set pasta aside. Lower temperature. In the same pan, heat olive oil. Add garlic and saute for just a few minutes. Add lemon juice and thyme, and return pasta to pot. Mix and add more oil/lemon juice as needed. Season with salt and pepper to taste.

For asparagus, chop rough ends off. Place on baking sheet and toss in olive oil. Season with salt and pepper, then top with a handful of sliced almonds. Roast asparagus at 450 for 10 minutes, turning half way through.

Slice asparagus and place on top of hot pasta. Top with almonds.

Done and done!

You can recreate the same dish with any spring veggies for variety.

What’s your favorite easy-prep meal? Mine’s pasta and rice & beans!