Spring Veggie Pasta

Tonight we made Spring Veggie Pasta from the April 2015 Cooking Light.

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The recipe calls for lasagna noodles that get boiled and cut in half to make very wide pasta noodles.

IMG_0515While you cook the lasagna noodles you sauté carrots and the peas and asparagus tips. A little broth is added to steam the veggies before you add in a load of cream cheese.

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This gets tossed with the halved lasagna noodles to complete the dish. A little parsley is thrown on top to garnish.

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Sarai thought this dish was a real-winner, a 2015 favorite, I though it was ho-hum at best, so no 2015 favorite tag for this one. The weather was warm so we ate outside and the kids had fun with a paint project after dinner.

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-JB-

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