Savory Pasta with Asparagus and Currants and MY INSANE DAY!!!


Hi everyone! It has been a busy week with my birthday and all (thanks for all the well wishes), my son’s play and a bunch of meetings. Nothing compared with the non-stop varied activities of today however:

9AM: Took my kids to be in the African American Heritage parade on the multicultural float in my town

11:45: Fed my kids a healthy lunch at home

1:30: Took my kids to the HUGE 12 family yard sale for Japan relief-if you attend our Parents Who Rock Spanish cocktail party this Sat., you may just get to see the AMAZING yet very revealing dress I bought for 50 cents!!!! Order your tickets now, as we are almost done selling tickets for next weekend! at http://www.parentswhorock.com

2:00 Took my kids to my daughter’s pre-school carnival/fundraiser

2:30 Went to a Vegan bakesale benefiting safety for farm animals (i’ll be posting photos of it on my facebook fan page for Take Back the kitchen-DELICIOUS!!!!!)

3:30: Went to a quick rehearsal for my friend’s band , Chronic Pain where I was sitting in for the singer for a gig tonight

4:15 Went to my son’s soccer game

5:00: MADE AN EASY AN HEALTHY DINNER FOR MY HUSBAND AND I (see below) WHILE MY KIDS ATE LEFTOVERS!!!!!

7:45: Went to perform with Chronic Pain, had a great time, now my voice is hoarse

10:20: Now I am blogging with you!!!

Ayhoo, I just want to state that although I was tired from running around all day, I did not eat out or order in because most of my dinner was able to be made out of pantry staples. You can do it, too!!!

Enjoy the rest of your weekend-I’ll be passed out!!!

Pasta with Asparagus and Currants:

4 cups cooked pasta (I boiled a full lb for use later)
1 lb asparagus, cut into one inch pieces, don’t use the very bottom, stringy part that does not break off easily
2 TBS currants
2 cloves crushed garlic
2 TBS olive oil
pinch salt
pinch ground black pepper
1 tsp red pepper flakes
2 TBS toasted pine nuts

Boil water and add whatever pasta you like-I used a lb of fusilli as you can see. Cook until tender about 7-10 minutes. Right before you are about to drain, add chopped asparagus, let boil for a minute and drain it all.

In a skillet, heat up olive oil and add the crushed garlic. Stir for about a minute.
Add in 4 cups of the cooked pasta and asparagus, black pepper, red pepper flakes and salt. Stir to fully combine.
Add in the pine nuts (preferably tasted) and the currants. Stir, adjust seasonings and serve hot!

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