I need to start a new category on the blog called, “Recipes I thought weren’t turning out and ended up being favorites”. It seems to be the recipes that I’m the least bit worried about photographing and the least confident in always end up being my favorites. And not just mine but the whole family’s. But bla, bla, bla about that right? No one wants to hear about how our 8 year old sighed an ugly sigh when I told her we were having creamy garlic lemon butter pasta for dinner, and then how she ended up having two bowls (which never happens) because she loved it so much.
Or how Cade texted me from the church (he has to be there for interviews on some nights) and asked me to please come quickly with another bowl because it was so gosh darned good. Yes, we live in Utah and our church is literally a 3 minute walk up the road. But no one wants to hear those things right?
You just want to hear that it’s an easy pasta, creamy, dreamy, and gosh darn delicious. I hear ya. I don’t want to hear people blabbing the same story over and over again either. Yes, I’ve read those blogs too and I’m trying to avoid it. Here are a few if you need a good read, berries and cream crepes where we talk about our miracle baby, Reese’s Pieces Chocolate cookies where we, yes even the readers discuss weird dreams, and there’s always that post about the questions that changed my marriage.
And before you run away too quickly, check out these other recipes that will help you to eat seasonally.
The darling over at Vintage Mixer helps us compile a hole list of seasonal recipes every month so it only seems right that I start with her’s. Plus, just wait until you see her recipe.
A Zesty Bite – Whipped Lemon Ricotta Open Faced sandwich
Well Plated – Curried Broccoli Chickpea Hash
Climbing Grier Mountain – Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese
Completely Delicious – Roasted Asparagus and Avocado Salad with Lemon Vinaigrette
Bless this Mess – Spinach and Mushroom Marinara with (or without) Meatballs
Cookie and Kate – Greek Broccoli Salad
Kitchen Confidante – Baked Eggs with Asparagus and Peas
Vintage Mixer – Lemon Ricotta Pancakes
Cafe Johnsonia – Blood Orange Asparagus Salad with Ginger Miso Dressing
Kelley Mountain Mama Cooks- Avocado and Mango Salad with Citrus Poppyseed Dressing
Oh, Sweet Basil- Creamy Garlic Lemon Butter Pasta
Foodie Crush – Spinach, Leek and Bacon Quiche
- ½ Pound angel hair pasta
- ½ Bunch Asparagus, trimmed
- 1½ Cups Sweet peas, defrosted
- 3 Tablespoons Butter
- 3 Cloves garlic, minced
- 2 Tablespoons Flour
- 1 Cup Half and Half
- ½ Cup Milk
- ¾ Cup Chicken or Vegetable Broth
- Salt and Pepper to taste
- Zest of 1 Lemon
- Juice of 1 Lemon
- Drizzle a little olive oil and salt and pepper over the asparagus and toss to coat. Heat a grill pan over medium high heat and cook the trimmed asparagus for 2-4 minutes, turning occasionally or until tender. Set aside with peas.
- In a medium saucepan over medium heat, add the butter and cook until melted and the butter is beginning to turn golden. Add the garlic and cook for 30 seconds and dump in the flour, whisking quickly. Allow to cook for one minute and then add the broth, half and half and milk. Bring to a gentle boil, and stirring occasionally cook until slightly thickened. Add the lemon zest and juice and then season to taste with salt and pepper.
- Meanwhile, heat a pot of water over medium high heat and once boiling, salt the water and add the pasta. Cook according to package directions.
- Using tongs, lift the pasta straight into the sauce, adding a little pasta water if needed, add the veggies and toss to coat. Serve immediately.