Busy, Busy Week and Creamy Lemon Pasta with Peas

Well, it's been a week since last pasta night without a post. I did cook every night this week, but haven't had time to record it. It was not super exciting food. Peanut Stew was definitely the highlight with chucks of vegetables and tofu in a thick and spicy sauce of tomatoes, onions, curry powder, chili peppers, and peanut butter. Otherwise it was a three different legume soups, lentil salad, and pierogi.

Tonight we were back to pasta, creamy lemon pasta with peas. I like it because it cooks up in one pot. My husband, the dishwasher, likes it because it cooks up in one pot.

I used the ingredients shown, along with a little oil, salt, and a fair bit of water. I sauteed 3 cloves of garlic in oil. Once they softened I added the evaporated milk and enough water to make six cups of liquid. I let it heat up a little, then added the pasta and a bit of salt and finished bringing it up to a simmer. I turned it down a little and kept stirring until the liquid became saucy and the pasta was almost al dente. Then I added the frozen peas, juice and zest from half the lemon. I kept stirring and adding a little water until the the pasta and peas were done. I stirred in a handful of grated cheese and served it with chopped parsley and more cheese.

It's a good work night dinner, fast and with minimal clean up.