Oops!

Just realized I completely forgot to post last night.  I'm SO good at this blogging every day thing :-P

I let myself sleep in pretty late yesterday.  I didn't get up until around 11.  I then proceeded to have a pretty lazy day overall, watched the Braves game (which was an afternoon game) and job searched a little bit.  When Marcus got home, we made pasta for dinner - it's our favorite recipe that we've tried so far from the cookbooks we've gotten over the past year or so.  I'll post the recipe below so you can try it if you want!  It's YUMMY!

Anyway, after dinner, we decided to watch a movie (yay, Netflix!).  We browsed around for a while, and ended up watching Wet Hot American Summer, which I had never seen and had been wanting to see for a while.  It was clever, I really enjoyed the sarcastic jabs at...well, pretty much everything, lol.  Definitely entertaining.

We went to bed on the early side, around 11:30.  That pretty much sums up the day, so I'll go ahead and post the recipe to finish this off!

Lemon-Pepper Pasta and Asparagus (from the Betty Crocker Easy Vegetarian cookbook)
Makes 4 servings

Ingredients:
2 cups uncooked farfalle (bowtie) pasta
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped
1 lb. asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 can (15-16 oz.) navy beans, drained and rinsed
Freshly ground black pepper

Directions:
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat.  Add bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are crisp-tender.
3. Stir in lemon juice and beans.  Cook until beans are hot.  Add pasta; toss with vegetable mixture.  Sprinkle with pepper.

You can do variations, too.  For example, we usually use yellow bell pepper instead of red, and we don't freshly grind the black pepper.  It also says you can try using lime peel and juice instead of lemon - I'm sure this would be delicious, although we haven't tried it.  We also never realized that step 3 probably means you're supposed to cook the lemon juice and beans separately and then add the pasta to it and THEN add the whole thing to the vegetables.  We just cook it all (except for the pasta, which we add at the end) in the skillet.

Also, for those of you who are health-conscious like me, the cookbook actually tells you the nutrition information!  Information is for one serving; remember there are four servings in the recipe (so eat 1/4 of what it makes).

Nutrition Info: Calories 400 (Calories from Fat 130), Total Fat 15g (Saturated Fat 2g), Cholesterol 0mg, Sodium 410mg, Total Carbohydrates 52g (Dietary Fiber 9g), Protein 14g