Pasta Primavera

In the past few weeks I've had a few friends ask me when I'm going to update my food blog which is so flattering even if it is just for curiosity's sake. Between job hunting, interviewing, play-dates and all the other daily household blah blah blah before I know it its dinner time and I'm throwing something together last minute. Most of the time its nothing particularly exciting or, for that matter, blog-worthy. And when it is I'm half way through the preparation before I think I should post this recipe! That being said the next few posts will likely be sparse in the picture department. Because I've resigned myself to adding recipes to all the half-assed pictures I've taken.

consider yourself forewarned.

Anyway, last night we got home from our afternoon walking through town and playing at the park and everyone is starving. I'm eye balling the bag of Frito's that have been sitting in the chip basket since Superbowl Sunday like a man damned to hell would a glass of ice water. Seriously Chris finish the bag of chips already before I throw them out. A girl's will is only so strong, ask Eve.
I knew I had to come up with something quick or my whole day might be undone by that bag of Frito's. Pasta Primavera to the rescue!

Here is what you will need.

2 cups dry pasta, cooked.
2 TBSP evoo
1 clove garlic, minced
1 small zucchini, sliced
4 spears Asparagus chopped
1 can fire roasted diced tomatoes
1/4 cup pine nuts, raw
2 TBSP Parmesan
salt and pepper to taste
Scallion to garnish.



Now, being famished I just jumped right in pulling stuff from the fridge and pantry, chopping and whatnot. I wasn't thinking about the blog until the aroma of the sauce wafted up from the pan and I thought "this is going to be sooo good"


To get to this point: warm the evoo in a saute pan and brown the garlic and the pine nuts. Add the zucchini and asparagus and saute over medium heat for 3 to 5 minutes then add the diced tomatoes and salt and pepper. Cook over medium heat until sauce reduces down and thickens.

Add the Parmesan which with help to thicken it up even more..



Then serve it up over pasta and garnish with scallions and more parm... that is if you're not desperately trying to get back into shape... We had our pasta with warm tandoori naan and a green salad.
And that bag of Frito's, still sitting half full in the chip basket.