Tonight was a really nice evening. My son's High School choirs performed their Spring Concert. And it was beautiful. Especially two songs I had never heard of before called "Earth Song" by Frank Ticheli and "Tell The Earth To Shake" by Gwyneth Walker that the Chambers singers sang. It may have had something to do with the fact that my oldest son is in Chambers. But the entire concert was incredible. I felt very peaceful by the end of it. Both sides of my brain have been wonderfully satisfied this week.
As for supper, tonight I made a delicious old stand by - Asparagus Pasta. It is very easy and everyone I've cooked it for has truly enjoyed it. Here's how to make it:
Wash, snap tough ends off, and cut fresh asparagus spears into 2-inch pieces. Set aside. Mince 2 teaspoons of garlic (or use the jarred variety - it works just as well). Set aside some salt, pepper, crushed red pepper, a little green Tobasco sauce, margarine (or butter), olive oil, and Parmesan cheese.
Boil a large pot of water and add a pound of penne pasta (I use Barilla enriched in the yellow box), cooking it until it is al dente. Meanwhile, melt 2 T. margarine or butter, and 1 T. olive oil in a large non-stick skillet over medium heat. Add garlic, 2 drops of green Tobasco, and 1/4 t. crushed red pepper; cook until garlic begins to turn golden. Add asparagus, saute until almost tender (about 8 minutes) and sprinkle with salt and freshly ground black pepper to taste. Add 1/2 cup Parmesan cheese and allow it to just melt over the top.
After pasta is done, drain and put it back into the pot. Add asparagus mixture, mix well, and serve. Add more Parmesan to each serving to taste. Very easy!
Well, here's hoping you are having a happy spring - so far! Until next time, happy and healthy eating!
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