St. Joseph's day on a Meatless Monday Lemon Asparagus tomato Pasta

With St. Joseph’s day today and it being meatless Monday also. I thought I would share with you a recipe for St. Joseph’s day and a meatless one and here are some other St. Joseph's Day recipes if you don't want a meatless one. I love to create recipes that are using what ever you have in the refrigerator. I have had many a meal that I have gotten home from work and both husband and daughter are very hungry and its Monday night and my farmers market is not until Tuesday night. So by then the vegetables are not as fresh as I will by tomorrow. So I looked in my refrigerator and I had a basket of organic cherry tomatoes a half of bunch of asparagus a lemon and some Parmesan cheese. So with two hungry bodies I started to boil my water for the pasta.

Lemon Asparagus Tomato Pasta
2 Cups of Cherry or Grape Tomatoes.
20 stalks of Asparagus
1/4 cup Olive oil
1 lemon for juice
2 cups of Parmesan Cheese shredded
Salt and Pepper to taste
Garlic
Gluten Free Pasta


Boil Pasta in water with a couple cloves of garlic..

Tip of Day: In order to have a great Gluten Free Pasta here’s my secret, I either flavor water with salt or a bullion cube and if I want that extra garlic flavor I will boil a couple of cloves of garlic.
The best way to make gluten free pasta is to boil water first add pasta and flavoring then constantly stir for 7 minutes so it does not stick together. Then let it sit in water with no heat for 3 minutes. Then rinse thoroughly in hot water so pasta gets the starch off of it. Gluten free pasta is a little bit soupy when you cook this way but once you rinse you will see the difference.

Chop Asparagus in 2 to 3 inch strips. On a large Cookie sheet place Asparagus and Tomato

After pasta is cooked add the juice of a lemon.

Next add vegetables

Then Cheese toss and serve.



Enjoy and Bon Appetit-


Sheila Fretz