Spring sports for my kids start in a little over a month and I’m always searching for dinners that I can make in less than 30 minutes. This quick and simple recipe is going to be one of my go-to meals for busy nights. It takes no time at all to make and it’s delicious … plus I can get my kids to eat green vegetables without complaining. They both inhaled a bowl and asked for second. Winning!!
I really liked the addition of the walnuts. They added a bit of crunch and texture to the pasta, plus they’re so good for you!
16 oz cheese Tortellini
3/4 lb asparagus, chopped into thirds
juice from one lemon
4 Tbsp butter
1/3 cup walnuts
Fresh ground pepper
4 Tbsp grated Parmesan
Cook pasta according to package instructions. When cooked, transfer to a large bowl; set aside. In a large sauce pan, melt the butter over medium heat until frothy. Add the chopped asparagus and toss to coat. Cover with a lid and cook for 4 to 5 minutes.
When asparagus is cooked, using a slotted spoon, scoop the asparagus from the pan into the bowl with the pasta. Keep as much butter in the pan as possible. Add the lemon juice to the pan and season with fresh ground pepper. Pour the sauce over the pasta and asparagus. Toss to combine. Mix in the walnuts and top with extra Parmesan cheese if desired.
Source: Green Valley Kitchen
Spring sport season has started in our house and once again, I’m on hunt for quick dishes I can throw together in 30 minutes or less. This one-skillet recipe was perfect for that! This simple recipe is delicious with a hint of lemon and garlic in a creamy sauce. I served it with a side of buttered egg noodles for my kids. It was another home-run recipe!
I’ve mentioned it before, we’re big fans of breakfast for dinner and this Quiche did not disappoint! My kids gobbled it up and asked for seconds. I enjoyed it with the pieces of cheese and ham dotted throughout and plus it’s low-carb since it’s a crustless quiche. You could make it in a crust and it would be perfect too.
15-20 thin asparagus spears
5 eggs, lightly beaten
1 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 cup shredded Swiss cheese
1/2 cup diced ham
Preheat oven to 350 degrees. Lightly spray a pie pan with non-stick cooking spray and set aside. Cut the woody ends off the ends of the asparagus and then cut the asparagus in half. Set aside the top halves of the asparagus and then cut the bottom halves in 1 inch pieces.
In a bowl, whisk together the eggs, milk and seasonings. Stir in the cheese, ham and small pieces of asparagus. Pour into the prepared pie pan and spread out the cheese, ham and asparagus through the Quiche. Place the long pieces of asparagus in a starburst pattern. Bake uncovered for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to rest for 10 to 15 minutes before cutting.
Source: The Dinner-Mom