I know I’ve been posting a lot of pasta recipes lately but here comes another one and this one doesn’t have anything to do with fall. In fact most of the flavors incorporate traditional springtime ingredients. But, I make no apologies! It’s delicious and quick and wonderful. It’s also a Matt approved meat-free meal.
Between the asparagus, peas and lemon this pasta is full of freshness and bright flavors. The weather has been a bit dreary here in New Jersey and this pasta was the perfect pick-me-up I needed. I happened to have 1/2 lb of penne to use up so this recipe makes a bit less than my usual pasta recipes do. I’m also trying to work on portion control especially when it comes to carbs. I’m always tempted to pile on the pasta and help myself to seconds (and thirds). Cooking less ensures that I will eat less. If you want to use a full pound of pasta, just double the recipe. Continue reading