Simple, but, OH so good!

[karennoca]

Baby Potatoes with Lemon and Fresh Herbs

Serves 4-5

2 lbs baby red potatoes, and white potatoes

4 Tablespoons unsalted butter, cut into chunks

Juice from 1 lemon

Fresh Rosemary and chives, chopped

Freshly ground black pepper

If potatoes are small, leave them whole or cut in half, if you wish.

Combine potatoes with enough water to cover. Add enough salt so that it tastes like sea water. Bring to boil , then simmer until potatoes are just tender.

Drain potatoes and return them to the pot. Turn heat on low to dry out the potatoes, shake pot about 1 minute. Off the heat add butter, and lemon juice and season with salt and pepper to taste.

Add the chives and rosemary, and mix well. The potatoes will start to break up a little,mix well. Serve.

These were delicious as a side to Slow-Cooked pork tenderloin with sauerkraut, caraway seed, and applesauce. Also, a sheet pan full of baby summer squashes, lemon wedges, red onion, and baby peppers, green, purple, lime colored. roasted with garlic infused evoo, Turkish Oregano, Thyme, salt and pepper.

 

[colleenmomof2]

Thanks for sharing, Karen! We love the lemon and garlic in One Pot Pasta Primavera

from Kitchn. Aside from cutting up the veggies, this is a very easy to prepare and tasty dish!
When I make this again for the two of us as dinner, I will reduce the pasta to 8oz, use less hot water, and cut the butter to 3 tablespoons - more veggies and less fat. We had enough leftover for another dinner for 2 - hopefully it will reheat well. Colleen

One Pot Pasta Primavera
2 cloves garlic, smashed
1/2 teaspoons kosher salt
6 tablespoons unsalted butter, at room temperature, divided
1 tablespoon finely grated lemon zest (from 1 lemon)
1 medium shallot, minced
12 ounces dried short pasta, such as penne rigate, fusilli, or orecchiette
4 cups hot water (to cook pasta and then adding veggies)
2 teaspoons kosher salt
6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
1 small zucchini, diced
1 cup julienned carrots (about 3 ounces)
3/4 cup diced orange or yellow bell pepper
1 1/4 cups broccolini, trimmed and cut into 1-inch pieces (about 3 ounces)
1/2 cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces)
1/2 cup fresh or frozen peas
10 cherry tomatoes, halved
3/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons thinly sliced fresh basil leaves
Pinch red pepper flakes

1. Make a garlic-lemon butter. Mince and mash the garlic and 1/2 teaspoon of the salt together to make a paste. Transfer to a small bowl, add 4 tablespoons of the butter and the lemon zest, and mash together until combined; set aside.
2. Sauté the shallot in butter. Melt the remaining 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the shallot and sauté until softened and beginning to brown, 2 to 3 minutes.
3.Cook the pasta. Add the pasta, 4 cups of hot water, and remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Reduce the heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, loosening noodles that stick to the bottom or sides of the pot.
4. Stir in the vegetables and cook until tender. Add the asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and peas. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 2 minutes.
5. Finish with the tomatoes, cheese, and garlic-lemon butter. Stir in the tomatoes, Parmesan cheese, and garlic-lemon butter. Once the cheese and butter is melted, the cooking liquid should be significantly reduced, leaving only a silky, buttery sauce. Serve in bowls garnished with red pepper flakes, basil, and more Parmesan cheese.
RECIPE NOTES
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Make ahead: Vegetables can be chopped and refrigerated in an airtight container up to 1 day in advance.

https://www.thekitchn.com/how-to-make-one-pot-pasta-primavera-256072