I cannot believe there was a time when I used to put bottled tomato sauce on my pasta. It's been years, but I still kinda cringe thinking about it.
Spring is approaching rapidly, so I'm trying to make unfamiliar recipes from the "Winter" section while it's still cold out. Tonight I opted for this pasta dish, which is truly delicious. I made it once a few years ago but then forgot about it. Silly me.
The sweet parsnips and carrots blend perfectly with the tangy lemon, caper, parsley sauce. And to make the meal even better, Jack also includes lentils that have simmered with garlic and bay leaves.
Flavor, nutrients, protein, and easy to make -- we're giving tonight's dinner 4 stars out of 5. Sometimes meals can weigh me down, but I feel great after this one.
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