This past two weeks, dinner has consisted of cheese and crackers, eating whatever’s left on Mason’s plate or honestly, it’s m&m’s and popcorn. My husband’s job is craaaazy busy and I’m learning what it’s like to be a single (but not) mama. I can’t even tell you how many times I’ve showed up to work with wet hair and no mascara.
I mean, grocery shopping?? I have to grocery shop for the ENTIRE week on Saturday or Sunday because after a full day at daycare, it’s meltdown CITY. You can forget that!
Soooo, after feeling the boys, getting them bathed, in pajamas and in for bed, all I wanted to do was collapse on the couch and watch the trash TV. I mean, come on. That and a bowl of popcorn… maybe some peanut m&m’s… that ain’t all bad.
Ben would come home shortly after the boys bedtime so we’d catch up, maybe watch a show and then climb into bed. Or I’d get in the zone and start laundry, do the dishes, clean the house and then pass out.
I finally drew the line. 1. I needed a real dinner and 2. Ben and I needed something different.
I started us out easy.
First, it’s finding or preparing a meal that doesn’t require too many steps or ingredients, but yet feels fancy (compared to grilled cheese). I’m specifically speaking to moments when you don’t have a lot of time and it’s just easy to pour a bowl of cereal, but crave a home cooked meal. Maybe it helps that I love to be in the kitchen, but when Ben is standing there chopping shallots, and Sam Smith is playing in the background, what’s not fun about that?
And then in the end, you’re eating a delicious meal – TOGETHER. Even if you’re standing and eating it in the kitchen, there’s no judgment.
Of course I’m always inspired by Ashley and her dating my husband series. Cooking together has always been a natural thing for us – when we make the time. Once Ben’s work calms down my goal is for us to cook together through her new cookbook, Date Night In. I truly cannot wait.
Now for the food.
I have a confession. I’m picky and actually kind of snobby about my asparagus.
I only eat the skinny spears. It all changed for me with my first pregnancy. That and a few other random foods like tomatoes (what the hell!?). If I’m going to eat asparagus, they’ve got to be nice of thin, snappy or crispy spears.
So in creating this meal, I wanted something comforting, but also light.
The sauce was just that. It wasn’t heavy, yet it had a comforting favor with the lemon zest and fresh thyme. Then the vegetable. When I saw the skinny asparagus at my local market, there was my answer. Then on course, if I have asparagus, I need prosciutto.
This meal is really nothing crazy or complex, but it’s a nice way to elevate those boring weeknight dinners and to bring two people together. Magic in meals. I’ll take it.
This recipe is sponsored by one my favorite company’s, DeLallo. They provided me with their gluten-free products as well as compensation. They have everything from the gluten-free pasta options, to the sauces, antipasti, etc. They are top notch. I love them.
Spaghetti with Prosciutto and Asparagus
Serves 2-3 people
- 6-8oz uncooked DeLallo gluten-free spaghetti
- 1/4 cup extra virgin olive oil
- 1 shallot, finely chopped
- 1 heaping tbsp lemon zest
- 1/2 lemon, juiced
- 1/2 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon salt
- pinch ground pepper
- 1/2 bunch of “skinny” asparagus, blanched – easy tutorial here
- 1 oz proscuitto, cut into 1-inch pieces
- 1/4 cup shaved parmesan
To prepare the pasta, cook according to package. Preferably al dente.
note: you can either blanch the asparagus while the pasta is cooking or prior. Cut spears into thirds.
to prepare the sauce – In a medium size saucepan add olive oil and warm over medium-high heat. Add shallot, lemon zest, lemon juice, thyme, and salt until fragrant. About 2 minutes.
Pour the sauce over the cooked pasta. Add blanched asparagus and proscuitto and mix together. Top with parmesan and ground pepper.
Serve and enjoy!
*gluten-free *dairy-free without the parm
January 21 2015