Spring Pasta-bilities

by Heather

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.

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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.

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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!