Oh summer!! Apparently Summer in Nebraska starts in March now. I call Bulls***. I don’t live here because it’s warm, I live here because there are seasons. COLD and HOT. It snowed a grand total of twice this year. Whatever. I guess if it’s going to be warm I may as well make the best of it.
Excited Confessions! We moved from the city out into the country when I was seven. You know what’s real tough on dirt and white rock? Rollerblading. So, at the ripe age of 26 I’m regaining lost normal childhood memories (and because running more than 5 miles has become detrimental to my body apparently) so why not get some great outdoor exercise this way?!!
Before lacing up the ol’ inlines for the first time in this beautiful 80 degree weather, I needed a quick bite to eat before heading out…but not too much. I have plans with friends to grill some Margherita Pizzas later! Not wanting to take the time to prepare a protein in anticipation of hitting the trails ASAP… I dove into one of my absolute favorite and most simple recipes.
I call it Summer Pasta, light and fresh! Nothing less!
Here it is! Why is this such a great go-to? It takes 15 minutes to make, it’s simple, and everything is interchangeable. You can mix and match absolutely whatever you need according to what’s in your fridge.
Here’s this particular days recipe- but I’m including a list of some great additions if you have them as well at home: Almonds, Parmesan, spinach, kale, peas, sprouts…anything else you have laying around!!
Summer Light Pasta
1 cup Farfalle Pasta
1 Tbsp Lemon Juice
Crushed Red Pepper
Cheese (your call, I used Goat Cheese, and a sprinkle of swiss)
1. Boil your water and cook your pasta
2. While pasta is cooking, in a saute pan add, a splash of oil, diced mushrooms, garlic, and crushed red pepper. Cook for 3-5 minutes.
3. Cook pasta a little underdone, strain but leave about 3 tbsp of pasta water. Add pasta and water to the saute pan along with the lemon juice and cook for 1-2 minutes.