Spaghetti with Asparagus & Shiitake

Today America saved daylight.
And while all mechanical clocks willingly jumped an hour forward, my body clock was left behind....

I lingered in bed feeling very '7:00 AM' while it really was eight o'clock. For me, the start of Daylight Savings Time is almost always accompanied with a sense of urgency; and no matter how many times I've lived through it, I still feel like someone robbed me of an hour of my life.

I skipped breakfast in hopes of eating lunch at noon (as indicated by the long and short arm of the reset mechanical clock and not the now untimely cries of my hungry belly). The emotional distress of the stolen hour also called for special food with enhanced comforting properties.

To be perfectly honest, I did not plan this dish. I find that when I have pasta on hand, dishes seem to make themselves.

Ingredients: Shallots (or red onions), sliced Shiitake mushrooms, Asparagus spears trimmed and cut into inch long pieces, Spaghetti (although penne would work too), grated Parmesan, red pepper flakes, garlic.

Steps:
1. Boil water for pasta. When water boils, add pasta and cook al dente.
2. Pour a tbsp of olive oil in a warm skillet and cook shallots till translucent. Add Asparagus and stir for approx 4 mins. Set aside
3. Cook mushrooms in a separate skillet.
4. Mix cooked pasta with shallots-asparagus, mushrooms, garlic powder, and red pepper flakes.
5.Add Parmesan cheese just before serving.

If you absolutely have to have meat, then you can stir-fry a sliced sausage and add it into the mix.
Like I did for the carnivore husband.

 For the Vegetarian

For the Non-Vegetarian:

America saved daylight today.

Lunch was at noon. 


As usual.






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