birthday dinner

I spent the entire day browsing through amazing antiques and vintage jewelry in Brimfield (will try to post some pictures tomorrow!) so tonight I wanted to throw together an easy, but really yummy dinner. This is a recipe Case and I worked on a few weeks ago - with a little twist. It is SO good.

spring spaghetti with lemon and parmesan

- 1/2 box whole wheat spaghetti

- 1 cup asparagus, cut into 1 inch pieces

- 1/3 cup marinated artichoke hearts, chopped

- 2 tbsp sun dried tomatoes

- 1 clove garlic, minced

- grated parmesan cheese

- 1/2 lemon

- extra virgin olive oil

- crushed red pepper flakes

bring a large pot of water to a boil. salt water and add spaghetti. cook to al dente. in the meantime, heat 1 tbsp olive oil in a medium-sized pan then add asparagus and crushed red pepper flakes. cook for 1-2 minutes, or until asparagus is slight soft. add artichokes and sun dried tomatoes to the pan and stir well. cook 1-2 minutes, or until heated through. add cooked spaghetti to the pan and stir in desired amounts of olive oil and parmesan cheese to coat. squeeze juice of 1/2 lemon over spaghetti (add a little lemon zest here if you like more lemon flavor). toss spaghetti and add salt and black pepper to taste. serve with an additional sprinkle of parmesan. makes 2-3 servings.

now off to Mike's Pastry's for dessert! yum