SUNDAY DINNER...KEEPING GOOD COMPANY

What is your typical Sunday day like?

Do you manage to complete all your honey-do"s on Saturday?

Isn't it wonderful to have this one day of the week to relax,

savor the time and do whatever restores your spirit.

 

Sunday night dinner should be simple...no fuss....relaxing,

 but calling your name to the dining table.

You can save your creativity for weeknight meals.

There is no need for throwing a frozen pizza in the oven or

heating a pre-packed dinner in the microwave.

 Do set a pretty table, light a candle, pour a glass of wine,

turn the lights down low and serve some delicious Italian pasta. 

 

 Keep family in your heart every moment....with love!  

 

FETTUCINNE AND ASPARAGUS

1 lb. asparagus, ends trimmed

2 T. olive oil

2 garlic cloves, minced

1/4 cup dry white wine

4 T.  butter

Zest of 2 lemons

Salt and freshly ground pepper, to taste

1 lb. fettuccine

1/4 cup chopped fresh chives (may use dried)

1 cup grated Parmigiano-Reggiano cheese

 

In an asparagus pot or steamer filled halfway with boiling salted water, add the asparagus, tips up. Cover and cook until tender, 2 to 3 minutes. Cut the asparagus into 1 1/2-inch lengths; set aside.

In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook for about 1 minute. Add the wine, bring to a boil and cook until almost evaporated. Add the asparagus, butter and lemon zest, reduce the heat to medium-low and cook until the butter melts. Season with salt and pepper.

Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the cooking water.

Transfer the pasta to a serving bowl. Add the asparagus sauce and chives and toss to coat. Add the reserved cooking water if the pasta seems dry. Pass the cheese at the table.