Asparagus & Squash Pappardelle

He’s 6’3. I’m 4’11. I like stalking Ben Folds by attending all his concerts. He likes stalking all his favorite sports teams by attending every game. I like soy milk & natural peanut butter. He likes American cheese & bacon. Getting a certain boy to attend a concert was easy as pie (mmm pie..) getting him to eat vegetables? …not so much. So being the kind person I am, I usually trick him into eating said vegetables. One time I made him mushroom risotto but then made the mistake of telling him what it was afterwards. Note to self: keep mouth shut. BUT sometimes this boy actually likes the healthy dinners I make him. Ok, fine he’s usually a very good sport, but this meal in particular seemed to be a favorite. I don’t know if it was the pasta, the cheese or the roasted asparagus, but this meal somehow left both of us pretty happy.

Ingredients: Makes 3-4 servings

  • 8 asparagus stalks
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon pepper
  • 2-3 tablespoons olive oil
  • 1 yellow squash
  • 1 1/2 cups fresh spinach
  • 2 Laughing Cow “sundried tomato & basil” flavored wedges
  • 2 1/2 cups pappardelle pasta
  • 2 cups any marinara sauce (I used a Tomato Basil)
  • parmesan cheese (to taste)

Preparations:

  1. Boil Pasta until al dente
  2. Chop up the asparagus & squash into bite sized pieces, set aside
  3. Place Asparagus on a cookie sheet and drizzle with 1 tablespoon olive oil, and salt & lemon pepper to taste
  4. Roast for about 10 minutes in a 400 degree oven. Remove from oven and set aside
  5. Saute squash & spinach with 2 tablespoons olive oil in large skillet, season with additional lemon pepper to taste
  6. Add cooked pasta, Laughing Cow Cheese, marinara & asparagus. Cook for 2 minutes until heated through
  7. Remove from heat and serve. Garnish with fresh parmesan cheese

Enjoy!

-C

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