Here & There: My Spring Pasta Dish on HossMagazine.com
It’s officially the first day of Spring. Can you believe it?
Woo-hoo.
Excuse me while I happy dance. I am so happy to finally see the light. Before we know it, all the snow will have melted and gorgeous tulips will be springing up everywhere. I can’t wait!
What better way to ring in the new season than with a fresh meal? This vegetarian pasta dish features Portobello mushrooms, cherry tomatoes, fresh arugula and more. It’s a very light sauce, mostly made from the delicious juices the cooked vegetables created.
I’m sharing the recipe with you over on hossmagazine.com – just click through to try it.
Happy Spring friends!
With love and gratitude,
Emily
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.Â
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This sounds absolutely wonderful – I like that it is a little lighter on the sauce so the veggies stand out!
Thank you! I’m glad that you like the focus on fresh vegetables in this dish, I love it for that reason too. Thanks for your comment and have a lovely day!