Spring Has Sprung (in the kitchen)

Spring has sprung! Although you wouldn’t know it by the weather this week — rain! Although it is April, and “April showers bring May flowers.”

On the menu this week is Spring Shells and Cheese, compliments of the Food Network magazine. This pasta turned out quite good — not too salty, cheesey or oily. A nice light flavor along with fresh spinach and zucchini. I always try to eat fresh vegetables each day. So I like finding recipes such as these as it’s a great way to add fresh vegetables to pasta dishes.

I did feel like the recipe had quite a few steps. I cut down the time by shredding my zucchini and cheese in a food processor (not at the same time). And I did not need the sauce to thicken for the full 25 minutes. I also sauteed the shallots and zucchini in the same pot as the pasta, once the pasta was draining that is. I like to limit the number of dishes to clean. I did not have any pasta shells in the pantry. As you can see from the photo below, any pasta will do.

Overall, a nice spring pasta dish that will be leftovers for the rest of the week. Happy Spring!

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