Tuesday, June 15, 2010

Summer Color

This Week's Photo


* Steamed Asparagus Spears
* Whole Wheat Pasta with Garlic, Basil and Pine Nuts
* Fresh Organic Strawberries
* Baby Carrots
* Creamy Italian Dressing

Preparation Notes

This lunch is easy to make and fun to eat, and most of the fresh ingredients are available at the farmers' market this time of year. If you're not used to eating whole grain pasta, consider giving it a try. You may discover that you prefer the nuttier more robust flavor it offers.

Steam the asparagus until tender but not mushy.

Slice the strawberries in half or pack them whole.

Boil the pasta, rinse with cold water, and then toss in olive oil, chopped basil, fresh green garlic, pine nuts, salt, pepper and grated Parmesan cheese.

Fill the little dip container with creamy Italian dressing.

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