Happy Earth Day! As I’ve mentioned before, I’m lazy, but I still want to do my part when it comes to saving the planet (cue the cheesy music). Instead of investing in a 100% hemp wardrobe, I’m making small changes to be a little more eco friendly.
I’ve found that one of the easiest ways to go green is to carry my own bags when I go shopping. I’ll admit that I forget them at home half of the time, but at least I’m trying!
Another easy way to go green is to cook seasonal meals. I took my bag to the grocery store this past weekend and picked up asparagus and strawberries.
This Farfalle with Roasted Asparagus, Lemon, and Parmesan is what I whipped up!
Asparagus is one of those veggies that I can never get enough of. We had a patch in my backyard growing up, and there was nothing better than the first asparagus spotting each year!
This Farfalle with Roasted Asparagus, Lemon, and Parmesan is the perfect way to showcase that yummy spring vegetable. I started by roasted the asparagus with a little olive oil and salt.
While the pasta cooks, I created a simple sauce with a little garlic, red pepper flakes, lemon, and vegetable broth. Everything gets tossed together and topped with fresh Parmesan cheese. It’s easy and delicious!
My Farfalle with Roasted Asparagus, Lemon, and Parmesan is at its best in spring, but I have to admit that it’s pretty darn good year round, too!
- 1 lb. farfalle pasta
- 1 bunch asparagus, cut into 1-inch pieces
- Olive oil
- 2 cloves garlic, pressed or minced
- 1/2 tsp. crushed red pepper flakes
- 1 lemon, zested and juiced
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to boil.
- Add farfalle to water and cook until al dente.
- Meanwhile, place asparagus on a baking sheet. Drizzle with olive oil to coat and season with salt to taste.
- Roast asparagus in oven until crisp-tender, about 15 minutes.
- About 5 minutes before pasta is ready, heat 1 tbsp. olive oil in a large frying pan over medium heat.
- Add garlic and red pepper flakes to oil and cook until fragrant, about 1 minute.
- Stir broth, lemon juice, and zest into pan and heat to boiling. Remove from heat.
- Drain pasta, then toss pasta with asparagus and broth mixture.
- Season to taste with salt and pepper.
- Top pasta with Parmesan, toss, and serve. Enjoy!
Now that you’ve tried my Farfalle with Roasted Asparagus, Lemon, and Parmesan, check out part two of my seasonal meal: Strawberries and Cream Crepes with Chocolate Sauce!