It’s kind of weird referring to myself as “Gourmet Lisa”. While I have been able to pull off a complicated dish or two, I’m far from being a gourmet chef. My best friend gave me that nickname I think because I actually cook.
I find that cooking is a lot less complex than people make it out to be. It’s fun and creative.
Last night I made a super easy spring dish that anyone could make and the total cook/prep time was something like 20 minutes. It made enough to serve four, but you could easily add more veggies and pasta to serve more people. You could also add cubed chicken, turkey or ham for some protein. Feel free to change out the veggies based on your likes/dislikes or what you happen to have on hand. Hope this helps some of you trying to figure out an easy, tasty meal for dinner.
● 1 snack pack baby carrots
● 1 bunch asparagus, woody ends broken off
● 1/3 cup frozen peas
● about a handful or two of fresh broccoli florets
● 1 1/2 to 2 cups dried pasta of your choice
● 1/4 cup alfredo sauce (I used store bought, but you could certainly make your own)
● 1/4 cup milk
● 1 tsp olive oil
● 1 clove garlic, pressed
Cook pasta according to package directions. I happen to have a big pot with a steamer insert that goes on top so I steamed the broccoli and carrots on top of the cooking pasta. If you don’t have one of these, steam the broccoli and carrots separately. You could even microwave them if you want. The veggies should be just tender and not mushy. My pasta directions said 9 minutes and this was the perfect amount of time for the veggies too.
While pasta and veggies are cooking, brown garlic in olive oil in medium pan. Add peas and asparagus. Cook until asparagus is just tender. Remove from heat
Drain pasta and mix with all of the vegetables. Stir milk and alfredo sauce into the steaming dish. This will create a light alfredo flavor without overwhelming the vegetables. I did it this way because Stephen’s slight lactose intolerance can’t always handle alfredo sauce (and I LOVE alfredo sauce). If you prefer more sauce or a thicker sauce feel free to add more and/or leave out the milk.