Fresh & Bright Recipes to Try This Spring
May 12, 2023
Asparagus Cream Pasta
Ingredients
- 1 bunch asparagus
- 5 ounces heavy whipping cream
- 2 garlic cloves, peeled and whole
- ⅓ cup parmesan, half grated, half shaved
- 1 cup tagliatelle
Time
- Prep time: 10 minutes
- Total time: 30 minutes
- Yield: 2 servings
Directions
- Trim and discard asparagus ends; cut tips away from the stalks, keeping the tips and stalks separate. In a saucepan, bring the cream and garlic to a boil and take off the heat. Remove garlic and set pan aside.
- Cook stalks in boiling salted water. Drain stalks; add into cream with grated parmesan. Blend until smooth.
- Cook tagliatelle according to instructions, adding in the asparagus tips 2 minutes before pasta is done cooking. Reheat the cream. Drain pasta and add it into a bowl with cream. Toss, serve and top with parmesan shavings.
Greek Sausage Pita Pizzas
Ingredients
- 1 package Italian sausage links, casings removed
- 2 garlic cloves, minced
- 4 whole pita breads
- 2 plum tomatoes, seeded and chopped
- 1 medium ripe avocado, peeled and cubed
- ½ cup crumbled feta cheese
- 1 small cucumber, sliced
- ½ cup tzatziki sauce
Time
- Prep time: 10 minutes
- Total time: 30 minutes
- Yield: 4 servings
Directions
- Preheat oven to 350° F. In a large skillet, cook sausage and garlic over medium heat until no longer pink, about 6-8 minutes, breaking sausage into large crumbles. Drain grease from sausage.
- While preparing sausage, place pita breads on ungreased baking sheet. Bake each side until pita breads are browned and almost crisp, about 3-4 minutes.
- Top pita breads with sausage mixture, tomatoes, avocado and cheese.
- Bake for an additional 3-4 minutes or until heated through.
- Top with cucumbers and drizzle with tzatziki sauce.
District 684 Brentwood, Pennsylvania and District 699 Frankenmuth, Michigan
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