** UPDATE **
I had a beautiful intro written about my cooking skills, my new passion, my convictions…and well somehow it all disappeared and I can’t seem to recall a word of what I wrote, so now all you will get are these photos and recipe.
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On Monday night I turned to my trusted resource for quick, healthy and yummy recipes – Cooking Light magazine. Recipes from Cooking Light are a complete delight. They are every mother’s dream.
Every time a new issue comes out, I can’t wait to get my hands on it, read as fast as I can, tear the sheets of recipes and line them up for my weekly menu. I’ve made so many of them in the last six months but failed to write about them, so starting this week, I will feature one recipe from my collection of Cooking Light magazine recipes.
This week’s choice of the Cooking Light recipe was really an easy one. I wanted to have a meatless meal (since it was Monday) and I wanted to use the ingredients already on hand. Even if you don’t think you have a well stocked pantry, I am sure you have the following items: pasta, peas, mushrooms, onion, lemon, olive oil, salt and flour. So if you have those, you got yourself a delicious and quick meal.
I have included the complete recipe from Cooking Light magazine, but made some changes to it as I didn’t have the ingredients on-hand and some I just don’t like (i.e. thyme, just not the fan). This meal took about 25 minutes to make including having Kiki help me out. While I was working on some other kitchen projects, Kiki was busy with breaking off asparagus. I absolutely love having her in the kitchen with me nowadays. I don’t ever feel like she is in a way but rather that it’s our quality time together. And when she is not there, my kitchen feels so empty…and so does my heart.
Spring Vegetable Penne with Lemon-Cream Sauce
Directions:cooking, Cooking Light, easy recipes, light cooking, Meatless Monday, meatless recipe, mushrooms, pasta, peas