1 lb fettuccine or linguine
3 medium carrots cut into 1/4 rounds
1 bunch asparagus, bottoms snapped off and cut into 1 inch slices
1 cup snap peas, stems and strings removed, if necessary
2 tbsp butter
2 tomatoes, medium dice
1 onion, sliced thin
Start water to a boil, add a tbsp of salt to water. While water is coming to a boil, prepare vegetables.
According to package directions, cook pasta. When there are 5 minutes left in cooking time, add asparagus, carrots, and snap peas to pasta and water. While pasta is boiling, melt butter in large skillet. Add tomatoes and onions, saute until onions are soft. Reserve 3/4 cup of boiling water from pasta, then drain pasta.
Return the pasta and vegetables to the cooking pot and add reserved water, pepper, and 1/4 cup parmesan. Toss. Serve with extra parmesan and pepper, if desired.
This Week's Menu:
homemade baked donuts
French Toast Waffles
caesar chicken wraps
ham and cheese pockets
homemade cheese crackers
celery and bell pepper sticks
Sunday:Won Ton Soup and Crab Rangoon
Monday: Baked Sausages with Herbed Beans from One Dish Cookbook
Tuesday: Corned Beef in the Crockpot ( I know St. Pat's Day in Thursday, but I wanted to make this for the family and my little guy is at dad's house Thursday)
Wednesday: Chicken Alfredo with broccoli
Thursday: Corned Beef Sandwiches with leftover corned beef and baked yukon gold fries
Saturday: Beer Battered Pizza
I'm linking up with Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday, What's on the Menu Wednesday, Full Plate Thursday, and This Week's Cooking.