It’s Spring! The temps are rising and my family is loving being outside more and more every day! So, I don’t want to spend a lot of time in the kitchen, because I want to be out and about with them! That’s why I love this recipe! It is so quick and easy. This recipe is incredibly versatile as you can change things up and make it differently with each time you create it! I mean, who doesn’t love an easy 30-minute meal?!?!
Ingredients:
- Pasta
- Asparagus
- Sugar Snap Peas
- Cherry Tomatoes
- Olive Oil
- Salt
- Pepper
Directions:
- Boil water in a large pot and follow the directions on the box of pasta.
- Cut veggies at an angle.
- NOTE – I did toss my asparagus and sugar snap peas in the pasta pot for the last minute and then drained them. Just to heat everything up to the same temperature.
- Once everything is drained in a colander, I tossed the pasta & veggies with a healthy amount of olive oil, salt, and pepper.
- Serve warm & enjoy!
Notes:
- If you’re using frozen veggies (broccoli, peas, green beans) pour them into the pasta pot about halfway through cooking your pasta, drain, and voilà!
- This can be served cold as a side dish…just cube some leftover ham and toss it in with the pasta and veggies.
- Now, if you have picky veggie eaters like the my kiddos, this recipe CAN work for you. There’s always ONE veggie your kid will snack on. For instance, I learned my 5 year old, who hates asparagus, will actually eat it raw from Grandma’s garden. So guess what? Raw asparagus it is! It add a nice crispness to this pasta dish.
- Also, using fun pasta shapes will put a smile on just about anyone’s face.
- You can get really creative here and add your favorite herbs and spices. I think a lemon pepper or garlic would be phenomenal! Oh, and maybe even try some freshly grated parmesan cheese! Your possibilities are truly endless!
This quick meal is perfect for spring with the fun pasta and colorful veggies! I am sure you will find your perfect combination that will get gobbled right up by your family!
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