Wednesdays Unplugged – Lemon Spring Vegetable Pasta

“He who laughs, lasts.” – Norwegian Proverb

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!

This spring so far feels like one big, laughable roller coaster ride. It was beautiful last weekend… and a record 88 degrees on Wednesday! We had an unusual Easter for us, with our family scattered after gathering the week before. The Sunday before Easter we attended a delightful concert of the local Cantus singers, together with Cantus women’s group from Norway, which sang in the soundtrack for the movie FROZEN. John and I went to ‘Easter’ dinner with cousin Don the day before Easter at Kincaid’s after an open house in Bloomington with 24 groups of people!

RECIPE OF THE WEEK

This week’s recipe is based on one from a Costco magazine. It called for 1 pound of fresh tagliatelle, but I used 8.8 ounces of pappardelle instead. The family commented on how much they liked the noodles… they were wide but very thin, making them more delicate.

LEMON SPRING VEGETABLE PASTA

  • 1 pound fresh vegetables (asparagus, broccoli, zucchini, snap peas, cherry tomatoes)
  • 4 ounces pancetta, diced
  • 2 garlic cloves, minced
  • 8.8 ounces pappardelle
  • 3 tablespoons olive oil
  • 2 lemons, juiced and zested
  • Salt and pepper to taste
  • 3/4 cup Pecorino Romano, grated
  • 1/4 cup Asiago, grated

Cut vegetables into bite-size pieces.

Saute pancetta in a wok style pan over medium heat. Add garlic, saute. When garlic becomes light gold, add the vegetables and saute until tender crisp.

Cook pasta according to package directions and drain. Add the pasta to the vegetables. Mix olive oil, lemon juice, lemon zest, salt and pepper. Add to pasta and toss to coat.

Toss in the pancetta and cheese and serve, either hot or cold.

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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