Spring Veggie Pasta

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


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.


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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