One Saturday, 2 weddings, both purple. They were both beautiful. One wedding was at the stable. The theme was “city girl loves country boy”:
The other was a small intimate wedding at the Bed and Breakfast:
But let’s rewind to Friday night. Dinner was a simple pasta that even the beginner can make 🙂 And it’s true, simple food really can be more delicious than something very complicated. I call this my Spring Veggie Pasta. It does have chicken in it too, but you could leave that out and it would still be delicious.
Here’s how you make Spring Veggie Pasta:
First go to the farmer’s market or grocery store and buy fresh local produce. Here’s my goods:
Yes, I have a slight tomato obsession. I couldn’t help it, they were so fresh, in season and local, and only 99 cents a pound.
For the Spring Veggie Pasta, I used 1 yellow squash, 1 zucchini, 1 red pepper, 1/2 Vidalia onion,4 oz of mushrooms, 2 cloves of garlic minced, one can of artichokes (OK, so it’s not all fresh spring veggies). Cut veggies into similarly sized pieces.
Sautee garlic in olive oil an med-low heat for about 5 minutes, turn up heat and add veggies, and salt and pepper, (you will need to add more oil, this will be your sauce). Cook veggies for about 10 minutes.
In the meantime, boil a big pot of water and cook your favorite pasta according to directions. I used a roasted red pepper fettucine. Also, grate some good Parmesan cheese. Maybe a cup?
When pasta is done, add the pasta to the veggies with some chopped up cooked chicken (which I cooked up earlier in the week in my trusty crock pot). Add most of the grated cheese (save some to sprinkle on top), and fresh basil and voila…Spring Veggie Pasta! You will love it!!!
And for all those tomatoes, I made caprese. Caprese is just sliced tomatoes, fresh mozzarella cheese, basil, olive oil, balsamic vinegar, and salt and pepper. Another simple food that is soooooo good.
I didn’t make this, but it was soooo good. I hope you take advantage of all that fresh spring produce and try my Spring Veggie Pasta!!!