COVID Lemon-Cream Green Pasta

Who knew my family would like this last minute pasta invention so much. All three of my “men” remarked to me “This is the best pasta you’ve ever made.” So here you have it… Don’t let them know I made it up on the fly and that it is super easy!

Ingredients

• A box of whatever pasta you can find. 
• Frozen green peas b/c that was all I could find in the frozen section
• Asparagus, b/c every time I go to the grocery store they have it this Spring. Apparently people don’t hoard asparagus the way they do TP
• Three lemons
• 1 cup of cream, half and half, whatever
• 1 onion diced
• As much garlic as you like
• Any other veggie you think you would like to add, have in your fridge, or could find at the grocery store, or keep it plain green
• Salt & Pepper to taste
• Parmesan if you have it

Preparation

1. Start a pot of water to cook pasta
2. Saute the onion and garlic (I used six cloves, but I love garlic) in olive oil in a dutch oven pot until soft. 
3. Check your pot of water. Should be boiling by now. Dump pasta in boiling water and start cooking
4. Add the juice of three lemons and the zest of one or two (again depends on how lemony you like things) to the onions and garlic.  Stir until nicely combined.
5. Add Cream and Asparagus. I like my asparagus with a bit of crunch left in it so I added my asparagus later. Break off the ends of the asparagus first. I also cut mine into bite size pieces. Add yours earlier with the lemons if you like it on the softer side.
6. Drain pasta and add to creamy lemony green veggie combination. Add salt and pepper and any cheese to taste. Serve hot! ​

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