I did not join in yesterday on everyone screaming about how they didn’t know how in the world it could be MAY already. I thought I would refrain until today. I can’t believe it’s May already! Yeah, I’m sorry for doing that.
I don’t know where my brain was yesterday, but it certainly was not with taking pictures of any of my food. So, no, there is no WIAW post to be had today. Don’t fret though, I’ll make up for it tomorrow… maybe.
I remembered that I was a knucklehead when I was making dinner yesterday. I vowed to take a picture of my dinner and share it with you if it was good — and it was! Even the husband agreed. Although, he did not agree that his garlic bread was good… since I burnt it under the broiler until it was charred and black. You know those Rachael Ray episodes where she says to watch things under the broiler? Uhh… you should listen to her. Broiler burns things quickly! It was all for a good cause though — I was talking to a family friend who I will be babysitting for three days a week this summer. She has two boys, and I’m already looking forward to keeping myself occupied and playing with them!
So, this was my dinner. It was delicious — you should make it. It was lemony and tasted like summer.
Sweet Pepper and Artichoke Penne Pasta with Lemon Vinaigrette
- 8 oz. brown rice penne pasta
- 2 sweet bell peppers (orange, yellow, or red)
- 1/2 sweet onion
- 1 can 14 oz. artichokes, drained
- 2 cups kale, trimmed
- 3 cloves garlic, minced
- 1/4 cup + 1 tbsp. olive oil, divided
- 1/4 cup lemon juice, freshly squeezed
- salt and pepper to taste
- 1 tsp. garlic powder
- 1 tsp. basil (fresh or dried)
- nutritional yeast for garnish (optional)
1. Cook pasta to your package directions. Drain and set aside.
2. While the pasta is cooking, heat 1 tbsp. olive oil in a deep skillet. Once the oil is hot, add 1/2 sliced sweet onion, 3 cloves minced garlic, 2 sweet bell peppers, and 1 can artichokes and cook over medium high heat. Stir occasionally until peppers an onion are tender. Once cooked, add the kale, lower the heat, and cover. Heat until the kale is wilted, about 2-3 minutes. Once the vegetables are done, add the pasta and stir. Add 1/4 cup olive oil, 1/4 cup fresh lemon juice, salt, pepper, garlic, and basil. Enjoy!
Oh, and speaking of summer… this has nothing to do with anything, BUUUUT I convinced the Husband to go on vacation. Viva Riviera Maya!