In March sometimes, you need a little bit of brightness in your life. Often this time of year, we tend to find ourselves recycling the same sturdy cast of late-winter dinners over and over again, a seemingly endless parade of eggs and potatoes, kale soup and pot roasts. Coming home from work in the already near-darkness, dragging a long day behind us by the tail, the idea of facing a dinner as heavy as our eyelids is just not appetizing. Enter: sunny day pasta.
It’s quick – 15 minutes start to finish, including boiling the pasta.
It’s light, the perfect antidote to late-winter-belly.
It’s bright, with tender-crisp green beans and a hearty squeeze of lemon juice.
It’s DELICIOUS, which never hurts.
Basically, you should just make it. Tonight. And then, probably, tomorrow too.
Sunny Day Pasta
1 lb pasta
1 lb fresh or frozen green beans
1/3 cup lemon juice
½ cup freshly grated parmesan
salt and pepper
Boil up your pasta
Meanwhile, steam green beans 3-4 minutes (5-7 if frozen) until just tender. Don’t over-do it!
Dump green beans on pasta, drizzle with olive oil, top with lemon juice and cheese, and toss. Serve immediately.
Note: if you’re going to save any, hold off on adding the lemon juice until just before serving – it ruins the pretty color of the green beans.