lemony veggie pasta.
May 12, 2014 § Leave a comment
I love pasta dishes like this one: a light sauce of lemon juice and prepared pesto, an easy way to get your dose of broccoli (and asparagus, my favorite!), and an excuse to sprinkle on crumbled feta cheese.
When I spotted this dish on Pinch of Yum, I knew I’d found a perfect “reset” dish for the week. I made this on a Sunday evening, and it gave me & Ty enough for four dinners. It reheats perfectly.
I’ve been in need of a reset, in a lot of ways. Sometimes stress and anxiety gets the better of me. I often find myself so consumed with worry – of the littlest things to the largest of things, for my family and others in my life who are hurting — that the days pass and I haven’t allowed myself to just breathe, relax, savor life in the moment. Worry is my enemy, my biggest struggle. Sometimes posting in this little blog seems silly. But the truth is, looking at recipes, making grocery lists, taking dozens of photos: That’s my therapy.
So let’s reset together. Happy May!
Lemony Veggie Pasta
What you need:
- 1 box of your favorite penne pasta
- 1/4 cup pesto (homemade or store bought)
- 1 can, whole peeled tomatoes (like Contadina)
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1/2 cup feta
- 1 bag of broccoli florets (or break down a large head of broccoli)
- 1 bunch asparagus, stems trimmed
What to do:
Cook your pasta in a large pot according to the directions. When the pasta has 2 minutes left to boil, add your broccoli and asparagus. After 2 minutes, drain the pasta, broccoli, and asparagus, and return to the pot. Keep the pot over medium high heat.
Add the can of tomatoes and the garlic. Saute for several minutes, then add the pesto. Stir well. Add the lemon juice, and toss. Top each serving with feta.
So quick and easy! So many servings! So good!
Extreme closeup action: