F is for Food: My Favorite Pasta

Here is another one of my favorite "go-to" dinner recipes.

And manly Mr. C, who always wants meat, actually requests this!

It's a snap to make, healthy (enough!), and has Parmesan cheese...
So tell me, what more could you want?!



Ingredients:

(makes 3-4 servings)

• 1/2 box of whole wheat spaghetti
• 1 garlic clove, minced
• 1 cup cherry tomatoes, whole or cut in half
• 4-5 asparagus spears, cut on a diagonal, about 1" length
• 1 medium shallot, minced
• 1-2 tbsp fresh lemon juice
• 3-4 tbsp good extra virgin olive oil
• 1 tbsp unsalted butter
• 1/2 c. good Parmesan cheese
• 1 c. cherry tomatoes, cut in half
• 1/2 c. toasted walnuts
• 1/2 c. low sodium chicken stock
• 1-2 tsp. red pepper flakes
• salt and pepper to taste
• Optional:
• 1/2 c. white wine (substituted for chicken stock)
• 2 Rotisserie chicken breasts, chopped or shredded



Directions:

Cook pasta to al dente. Meanwhile, melt butter and a couple tbsp. EVOO in medium heat pan. Mince garlic clove & shallot, saute for 1-2 minutes. Add cherry tomatoes- salt and pepper to taste. Add red pepper flakes. Saute for 3-4 minutes. Throw in asparagus- salt and pepper to taste. Add chicken stock (or wine) to help cook the asparagus through. Let reduce slightly, 3-4 minutes. (You'll want some left for a light sauce) Here is when you'd add the chicken. Once pasta is cooked (don't drain the water just yet), add pasta directly to pan w/ veggies. Mix together. If too dry, add a little pasta water. Serve with Parmesan cheese and top with walnuts.

Now, we EAT! Enjoy!

XOXO-LC