Spring Vegetables
Pasta with Spring Vegetables
We are starting to get our first round of spring vegetables. The asparagus is looking especially good right now. I thought I would try a new recipe and bring back an old recipe this week using the fresh asparagus.
When I think of spring I do think of asparagus, peas, and of course something that goes great with both, prosciutto. A pasta dish came to mind, with penne or farfalle; farfalle won out. And since we have been on the lower cholesterol kick for a few weeks I knew if I used prosciutto I could not use any butter or cream with it.
The sauce for the pasta took on a decidedly light flavor. I used lemon juice, white wine, olive oil, and some red pepper flakes for a little contrast. The result was surprisingly fresh tasting. After taking our vote, two thumbs up, we are going to add this to the list of recipes. You can find the recipe here.