Veggie Sides

As we welcome another farm-to-table season of Jersey produce, keep these recipes on hand.

by Lisa Ann Panzino DiNunzio

It’s important to incorporate a variety of fruit and veggies into our daily diet, to “Eat the Rainbow,” so to speak, and here in South Jersey we have a wide variety of produce available at indoor farm markets, grocery and health food stores and the like. Outdoor farm stands and markets will soon be open and we’ll have even more seasonal options available to us. Whenever possible, try to pick up organic or non-GMO produce—here’s to our health!

Lemony Rigatoni & Spinach Pasta
1 pound rigatoni pasta, cooked and drained
3 cups fresh baby spinach
1/4 cup extra-virgin olive oil
2 tbs. butter
2 tsp. freshly grated lemon zest
2 tbs. fresh lemon juice
Himalayan pink salt or sea salt, to taste
Black pepper, to taste
Grated Parmesan cheese, optional

Cook pasta according to directions on package, drain, and return pasta to pot with heat off. Add spinach, olive oil, butter, lemon zest and lemon juice. Gently toss ingredients together letting the spinach slightly wilt, then add salt and pepper to taste, toss once more. Sprinkle each serving with Parmesan cheese, if desired.

Note: You can also top the pasta with grilled chicken breasts, toasted pine nuts or walnuts, marinated mushrooms, etc. as shown in the photo.

Make this dish your own!

Roasted Asparagus
2 pounds fresh asparagus, washed and patted dry
4 – 5 cloves garlic, peeled and crushed
Extra virgin olive oil
Himalayan pink salt or sea salt, to taste
Ground black pepper, to taste
Grated Parmesan cheese, optional

Preheat the oven to 400°. Snap or cut off the tough ends of the asparagus and discard. Place the asparagus and crushed garlic cloves on a baking sheet, drizzle with extra-virgin olive oil, toss to coat. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 20 minutes, then add Parmesan cheese and roast for an additional 5 to 10 minutes or until fork tender.

Lisa Ann Panzino DiNunzio is author of Seasoned With Love, Treasured Recipes, Lisa Ann’s Seasoned With Love II, and children’s books Snicker Learns An Important Lesson and Readers’ Favorite 5-Star rated Little Twinkle Learns Her Purpose.

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