Springtime lemon pasta

I’m back from a couple of weeks working on the road, following my talented husband past Orangeville, Ontario to the recording studio, and it is good to be home. We got in late Thursday night, after 1am, greeted Herman (who’d been hanging out with my mom for the last few days) and sank into sleep. Finally, on Saturday I set about putting things back in order: cleaning up the house, sorting, putting things away, getting groceries. I also fit in two walks with Herman and the air is finally starting to actually feel like spring again! Jackets not necessary, leaves starting to unfold, and pretty wispy white clouds stretching across the sky as far as the eye can see definitely puts me in a happy mood.

This, plus the greasy food I’ve been indulging in at rest stops recently, inspired me to make a fresh meal bursting with lemon and veggies. I got the idea for it based on one of the best meals I had in Australia, in the little laidback town of Byron Bay.

I don’t really have a recipe for this – chopped grape tomatoes and a zucchini, tossed them into a frying pan to roast for about 5 minutes, cooked linguine, then tossed with zest and juice of 1 lemon. Add the veggies to the pasta and top with feta cheese, and a sprinkle of parmesan (if you like!). It tasted great!

Rounded out the day doing a little research for a trip we’re going to take in May, and then gave Herman a bath. It’s funny – I never thought I’d enjoy feeling domestic and organized as much as I do, but it made me calm and content (today, anyways!)

wet dog

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