Another recipe today as I head out of town until Tuesday for 1 rehearsal dinner, 2 weddings, and an engagement shoot….whew! I can’t wait!
We tried this the other night and loved it – very simple and easy to prepare (says Jeff who made me dinner!) We added cooked chicken breasts and served it hot.
It’s a recipe from Real Simple
8 oz. penne (we used mini)
1 lb. asparagus (ends trimmed), cut into 1 inch pieces
1/4 cup shredded parmesan
2 T. EVOO
1 T. fresh lemon juice
1 t. grated lemon zest
Cook the pasta according to the package directions and add the asparagus during the last 3 1/2 minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl.
Add the Parmesan, oil, lemon juice and zest, and S&P to taste. Toss to combine