:::Lemon Vegetable Pasta:::
I am loving fresh vegetables, easy recipes, and spring flavors lately. We have both been busy with work; Terrence has been adjusting to a new position at his job, and I am getting everything set for my 3rd book to be published next week!
Here's the recipe we've chowing on. It features a lot of vegetables, lemon, and quinoa pasta. The colors alone make me happy.
1 head cauliflower
1 clove garlic (sliced)
1/3 Cup Sundried Tomatoes in Oil
1 can of Olives
12 oz Crimini Fresh Mushrooms
10 oz Fresh Green Beans
1 bunch Asparagus
8 oz Quinoa /Brown Rice Pasta (or whatever pasta. It doesn't matter) Cooked al dente.
3 or 4 tbspOlive Oil
1/3 cup Crumbled Feta
15-20 leaves Fresh Basil
1 Fresh Lemon
-Roast cauliflower, asparagus, and shallots at 380* until browned (about 20 minutes)
-In a skillet, toss green beans, mushrooms, and garlic with olive oil and a little salt until cooked through, but still slightly crisp.
-In a separate bowl mix together olives, sundried tomatoes, cooked pasta and all cooked vegetables from skillet and baking sheet. Toss in the oil & basil and squeeze all the juice from the lemon.
Mix until evenly coated, add extra oil and season with fresh black pepper and sea salt and crumbled feta.
Serves 6. (or the 2 of us, 3x)
Isn't it nice to see all those spring time colors in your bowl? Warmer weather is coming.