RECIPES: 04/04/19

Oven Roasted Red Potatoes and Asparagus

1 ½ lb. red potatoes, cut into 1” chunks

2 Tbsp. extra virgin olive oil

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. kosher salt

1 lb. fresh asparagus, trimmed and cut into 1” pieces

8 cloves garlic thinly sliced

1/8 tsp. black pepper

Preheat oven to 425°. Toss red potatoes with 1 Tbsp. oil, the rosemary, thyme and ½ tsp. salt in 3-quart baking dish. Cover with foil and roast 20 minutes. Toss asparagus with remaining 1 Tbsp. oil, the garlic, pepper and remaining ½ tsp. salt in bowl; transfer to dish. Cover and roast until potatoes are tender, about 15 minutes. Increase oven temperature to 450°. Remove foil and roast until potatoes are lightly browned, 15-20 minutes. 6 servings.


Springtime Spaghetti 

8 oz. spaghetti

2 Tbsp. butter

1 large zucchini, julienned

3 large carrots, julienned

2 tsp. minced garlic

¾ c. heavy cream

¾ c. grated Parmesan cheese

1 Tbsp. chopped fresh dill

Bring large pot of lightly salted water to boil, cook spaghetti for 8-10 minutes, until al dente; drain. Melt butter in skillet over medium heat and sauté zucchini, carrots and garlic until tender. Stir in heavy cream, Parmesan cheese and dill. Cook and stir until thickened. Mix with cooked spaghetti to serve.