#springrecipe

[bestproteinmeals]

Spring Vegetable Frittata

Asparagus, goat cheese, and eggs come together in a skillet, creating something that tastes far more composed than the minimal prep suggests. The moment the top sets with those creamy pockets of cheese scattered throughout, it's ready to serve hot or at room temperature.

👉 Full recipe here: https://www.bestproteinmeals.com/high-protein-spring-vegetable-frittata/

[mylifecookbook]

*Strawberry Caprese Salad with Balsamic Vinaigrette* If you like caprese pizza you'll love this caprese salad using strawberries instead of tomatoes. Topped with a delicious balsamic vinaigrette. For the recipe: http://buff.ly/2pF9JAp #caprese #strawberries #salad #springrecipe #seasonal

[saltandlavenderblog]

Asparagus and bacon pasta.

RECIPE: http://www.saltandlavender.com/asparagus-bacon-pasta/

[petofinyiltlevel]

The fresh herbs and vegetables in Herb Spring Couscous mix with the lightness of couscous to make a colorful and tasty salad. It's great for getting together in the spring or summer.

Ingredients: 1 cup couscous. 1 1/2 cups water or vegetable broth. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup fresh dill, chopped. 1/4 cup green onions, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a saucepan, bring water or vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. In a large bowl, combine cooked couscous, parsley, mint, dill, green onions, cherry tomatoes, and cucumber. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the couscous mixture and toss to combine. Serve the herb spring couscous as a refreshing side dish or a light main course. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Shelton United Methodist Church

[starbranch]

This refreshing pasta salad celebrates the flavors of spring with vibrant green peas and zucchini. It's tossed in a zesty lemon-garlic dressing, making it a perfect dish for picnics, potlucks, or light lunches.

Ingredients: 200g pasta of your choice. 1 cup fresh or frozen peas. 1 medium zucchini, thinly sliced. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Boil water in a pot and blanch peas for two minutes. Run cold water over the drain and rinse. Put cooked pasta, peas that have been blanched, sliced zucchini, and chopped parsley in a large bowl. Mix olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl using a whisk. Add the dressing to the pasta salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more parsley as a garnish.

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Island Painting

[coinelot]

This vibrant pasta dish celebrates the freshness of spring with blistered cherry tomatoes and fragrant basil. It's a simple yet flavorful recipe that's perfect for a quick weeknight dinner or a leisurely weekend meal.

Ingredients: 8 oz linguine pasta. 2 cups cherry tomatoes. 3 cloves garlic, minced. 1/4 cup extra virgin olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves, torn. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Drain the pasta and set it aside, but save some of the water. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the cherry tomatoes to the pan and stir them around a few times a while. Cook for about 5 to 7 minutes, or until they start to blister and burst. For a tasty tomato sauce, add salt and pepper to taste. Put cooked linguine and torn basil leaves into the pan. Mix it all together, and if the sauce gets too thick, add the pasta water that you saved. Take it off the heat and serve right away with grated Parmesan cheese on top. Have fun with your tasty Spring Linguine with Blistered Tomatoes and Basil!

Prep Time: 10 minutes

Cook Time: 15 minutes

Oklahoma Diagnostic Imaging

[jenni-fairy]

This vibrant pasta dish celebrates the freshness of spring with blistered cherry tomatoes and fragrant basil. It's a simple yet flavorful recipe that's perfect for a quick weeknight dinner or a leisurely weekend meal.

Ingredients: 8 oz linguine pasta. 2 cups cherry tomatoes. 3 cloves garlic, minced. 1/4 cup extra virgin olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves, torn. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Drain the pasta and set it aside, but save some of the water. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the cherry tomatoes to the pan and stir them around a few times a while. Cook for about 5 to 7 minutes, or until they start to blister and burst. For a tasty tomato sauce, add salt and pepper to taste. Put cooked linguine and torn basil leaves into the pan. Mix it all together, and if the sauce gets too thick, add the pasta water that you saved. Take it off the heat and serve right away with grated Parmesan cheese on top. Have fun with your tasty Spring Linguine with Blistered Tomatoes and Basil!

Prep Time: 10 minutes

Cook Time: 15 minutes

Oklahoma Diagnostic Imaging

[p-endi-ly]

This vibrant pasta dish celebrates the freshness of spring with blistered cherry tomatoes and fragrant basil. It's a simple yet flavorful recipe that's perfect for a quick weeknight dinner or a leisurely weekend meal.

Ingredients: 8 oz linguine pasta. 2 cups cherry tomatoes. 3 cloves garlic, minced. 1/4 cup extra virgin olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves, torn. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Drain the pasta and set it aside, but save some of the water. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the cherry tomatoes to the pan and stir them around a few times a while. Cook for about 5 to 7 minutes, or until they start to blister and burst. For a tasty tomato sauce, add salt and pepper to taste. Put cooked linguine and torn basil leaves into the pan. Mix it all together, and if the sauce gets too thick, add the pasta water that you saved. Take it off the heat and serve right away with grated Parmesan cheese on top. Have fun with your tasty Spring Linguine with Blistered Tomatoes and Basil!

Prep Time: 10 minutes

Cook Time: 15 minutes

Oklahoma Diagnostic Imaging