PASTA QUEST DAY 4

5-5-11


Spaghetti with croutons, asparagus, and lemon

INGREDIENTS:

Italian bread cut into small cubes
Asparagus cut into ½ - 1” pieces
Olive oil
1 clove garlic
shallot, slice thinly
Juice from one lemon
Fresh parsley finely chopped
½ lb. spaghetti or angel hair

PROCESS:

While the pasta is cooking, heat olive oil and add garlic and shallots and
Remove when done, save the shallots and set aside. Under low heat add
Bread and remove when golden brown. Return the shallots to the pan and
Along with the asparagus and cook for 4-5 minutes (don’t overcook the
Asparagus.)

Add the pasta to the pan; mix in the lemon juice, parsley and breadcrumbs,
drizzle with olive oil, and salt and pepper to taste. Add pasta water if needed.
Serve with grated Parmesan cheese.

Options…red pepper flakes.

COMMENTS:

This dish was inspired by my lunches of ciabatta bread with asparagus, olive
oil and lemon juice. Patience and I both give this a 9. It was as delicious as it
Was simple to prepare.

The asparagus can easily be replaced with broccoli, broccolini, or even
Spinach.