It was a gray summer day – the kind that just doesn’t seem fair and had me singing ‘rain rain go away’ over and over again to B as we splashed in the puddles and hunted for frogs.
I knew dinner needed to be a bit of comfort, but we’re still talking super hot muggy temps, so something light(er) had to be on the agenda. I had spied a pasta recipe in my mom’s new cookbook, A Modern Way To Eat, and knew I had my answer.
Whole wheat pasta, fresh green summer herbs, diced avocado – all brightened up with lemon zest and of course, parmesan.
This was right up my alley. Add in a bit of grilled chicken for M, and we have a winner all around.
We ate this in deep bowls in our screened in porch while the rain pelted down. It was one of those rare moments where each and everyone of us was happy, full, content… and for a brief moment, quiet.
……laughing – who am I kidding? M and I were inhaling this in the few brief minutes that B was content with a popsicle melting all over the couch while watching Full House. L was up in his room for pushing B off the couch, hard, and his yelling of “Not fair! I never want to see you again!’ serenaded us through our dinner.
Here’s hoping the sun cracks through for the weekend – happy Friday friends!
- 1 box whole wheat spaghetti
- olive oil
- 1 shallot, minced
- 2 cloves garlic, thinly sliced
- zest of 1 lemon, plus juice for topping
- large handful fresh basil, chopped
- large handful fresh parsley, chopped
- 2 ripe avocados, diced
- freshly grated parmesan
- salt & pepper
- Cook the pasta in salted water according to package directions.
- In a large skillet, saute the shallot in a little olive oil for a few minutes over medium heat. Add in the garlic until it just starts to brown. Remove from the pan and stir in the zest and fresh herbs.
- Reserve 1/2 cup of the cooking liquid from the pasta. Drain pasta and toss in the skillet with the reserved cooking liquid. I added in extra olive oil and this point. Season with salt & pepper.
- Top with avocado, parmesan, and additional lemon juice should you prefer. (I went heavy on this, as well as the parm).