Summer has arrived! Well, at least according to the calendar.
I was inspired to get a bunch of fruit: cherries, blue berries, honeydew mellon and then some tomatoes, peppers, avocado and asparagus from the local fruit market/stand. Not everything is local, yet.
Quick dinner pasta
1 skinless, boneless chicken breast (sliced thin)
1 Tbsp olive oil
1 red pepper
1/2 lb asparagus
1/2 lb bow tie pasta
1-2 cloves garlic
salt and pepper to taste
fresh or dried basil
Boil bow tie pasta according to package directions to desired doneness. In a large frying pan, heat the oil and add the chicken. Press the garlic over the chicken and saute until the chicken is done. While the noodles and chicken are cooking, dice the red pepper and cut the asparagus into 1" sections. Toss the stalk portion of the asparagus into the pasta water about a minute or two before the pasta is done. Toss the red pepper into the pan with the chicken then add the asparagus tops about the same time as you strain the noodles. Add the noodles to the pan with the chicken. Zest the lemon and then squeeze the juice over the pasta. Salt and pepper to taste. Add a little water if the noodles are sticking to the bottom of the pan. Saute for another minute or two then coarsely chop the lemon zest and mix in with the noodles. Garnish with basil.
This pasta would have been better with a more generous hand on the olive oil or maybe a tablespoon of butter at the end. It would also be good with parmesean or feta cheese crumbled over the finished pasta. I'm adding more vegetables and less fats to my dishes because I've become a bit fluffier than usual this year.