Final Supper

So we've come to the end of the year and our Final Supper. It's been a good semester... I was very excited for this project because of the vast selection of delicious foods in season. Now I understand why spring has historically been an exciting time - the cold season passing away, and a bounty of fruits and veggies fit for a queen! The season was urging us to celebrate, and celebrate we did - with a delicious feast! I decided to make a pasta dish with asparagus and broccoli. It only requires three steps!

Spring Vegetable Angel Hair w/ Lemon Cream Sauce

Ingredients:
- 2 cups broccoli florets (about 1/4 cup of this came from our garden)

- 2 cups asparagus (one stalk came from our garden)

- 1/4 cup salted butter
- 8 oz angel hair pasta
- 6 oz cream cheese, cubed
- 1 cup milk
- 3/4 cup grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp peppter
- 1 Tbsp grated lemon peel

Preparation:
1. Put water for pasta on to boil. For amount of water, see package instructions.
2. Chop broccoli florets and asparagus into bite-sized pieces.
3. Cut cream cheese into cubes and place in bowl near stove to soften.
4. Using a cheese grater, grate 1 Tbsp of lemon peel.

5. If not already grated, grate parmesan cheese.

Instructions:
1. Place butter in a skillet over medium-high heat. Saute broccoli and asparagus for about 9 minutes or until they are crisp but tender. Remove from heat and add lemon peel. When pasta water is boiling, cook angel hair according to package directions (generally about 3 minutes).


2. Over medium heat, add milk and cream cheese to a small saucepan. Stir continuously until there are no chunks of cream cheese left. Stir in parmesan cheese, salt, and pepper. Cook a few minutes longer, until the mixture is smooth. Remove from the heat.



3. Drain angel hair and put into a large serving bowl. Add veggies and sauce and toss together until all ingredients are equally distributed. Serve as soon as possible.