Wednesday, April 18, 2012

cavatappi with lemon, ricotta, and arugula

After a week in Tahoe and 3 days in bed from a bout with the flu, I'm finally starting to think about cooking again! Tonight's simpler-than-simple dinner was inspired by the beautiful spring produce I found in the market today - just picked corn, tender arugula, and fresh basil. Veggies this fresh don't need much cooking to taste great. Happy Spring!

Lemon, Ricotta, Arugula, and Basil Pasta

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