Easter Sunday was full of fun and like any fun-filled day by dinner we had worked up an appetite.  If you read my last post you know that we spent the day playing until we dropped.  Since we had a later brunch and snacked a little throughout the day (all that play requires energy!) my focus was definitely not on what I was going to cook.  While most days I think about food almost non-stop, this day was a little different.  I was so lost in the moments with my family that I actually didn't give dinner a thought, until it was time to eat.  The only problem with that was, I wasn't mentally, or physically if I'm being honest, prepared to make anything.  I simply didn't feel like putting energy into creating a big meal when I could spend the majority of my energy playing with my son and then make something quick around time to eat.  I just had to make sure it would still be tasty and everyone would be happy! 

For me, cooking is a passion, not an obligation.  So, if it doesn't feel fun or I'm not in the mood, we usually opt for something like takeout or leftovers.  There's no reason to force myself to do something when there are so many other available options.  On this particular day though, the issue wasn't really me not wanting to cook.  I had plenty of energy and was happy to make something.. just nothing too intense.  I wanted it to be quick, easy, tasty, and light.  Let's face it, I ate enough at brunch to last me all day.  The fact that I actually had an appetite at all was a miracle! 

Pasta is usually pretty easy and we always have a gluten free variety in the cupboard, so that was an obvious choice.  Now what to put on it? In the spring I love using fresh lemon in my pasta to give it a little brightness.  I usually finish the dishes with a little fresh juice squeezed over the top at the end.  However, this time I thought I'd use the entire thing.  Lemon peel actually contains tons of vitamins and is great for the bowel.  So, even though many people don't eat the peel, there's no reason to let it go to waste! Now, the peel is a little more difficult to digest than the center.  So, if you have a difficult time with digestion, or a diagnosis of something like gastroparesis, you may want to eat small amounts or grate the peel to help the stomach break it down more easily.  Don't worry though, this dish has a secret ingredient that aids digestion (keep reading), so you should be covered! Cooking the peel like I did in this recipe also helps, because it begins the process before the peel enters your body, giving the stomach less work to do.  Plus, lemons have many health benefits that you don't want to miss out on.  In Ayurveda lemons are thought to be warming, which is a nice element to add to your body during these still early days of spring.  Lemons are also alkalizing in the body, which helps restore pH and decrease inflammation.  Yes! Besides that, they are high in vitamin C, which helps to fight colds and neutralize free radicals, and they are anti-bacterial (I actually sometimes clean with lemons for this very reason).  

While I'm sure lemon noodles would be delicious, I wanted to add at least one veggie.  That should balance out all the candy my son, Jagger, had eaten all day, right? I'm going with yes.  Now, Jagger loves snap peas, so I knew if I used those he wouldn't be too upset about having to break his candy binge with a healthy meal.  He takes them to school a few times a week and we just happened to have a new bag in the fridge from my trip to the grocery a few days before.  So, I gladly added them to the menu.  Throw in some garlic and extra virgin olive oil (I ALWAYS have both on hand).  Perfect! 

I'm sure you've heard about the importance of salting your pasta water to flavor the pasta.  I usually abide by this advice as well.  However, I sometimes use something called kombu instead of the salt method.  If you're not familiar with kombu, it's Japanese seaweed and can be purchased at a health food store or Japanese market (some mainstream grocers have even began carrying it).  Kombu is a nutrient dense food, high in iron, iodine, magnesium, potassium, and Vitamin A, and offers a nice semi-salty flavor to the dish.  I prefer to use it when boiling pastas and making soups, but I'm sure there are other uses as well.  Kombu is also great for inflammation.  So, if, like me, you suffer from a chronic condition or maybe you have just busted your booty in the gym it can help with those pesky aches and pains. 

Before long I had the ingredients chopped and ready to go.  The water was almost at a boil and dinner would be on the table in a matter of minutes.  I sent Jagger to take his shower while I prepared everything and Kevin did some last minute work.  This gave me the opportunity to cherish a few moments of silence in the kitchen, alone, reflecting on my day.  This is one of the reasons I love cooking.  It's often a time for me to be alone, lost in the dance of my thoughts and what I'm creating.  A meditation in motion.  An art form.  Then, just as easily as it comes, it's over.  Ready to be consumed by those I love.

And just so you know, if you haven't smelled lemon and garlic sizzling over some heat, you haven't lived.  It's oh so delicious.  I couldn't wait to see how it felt on my tongue.  Soon enough.  Since this meal only took a few minutes, it wasn't long before everything was complete and I was calling for my boys to join me in this discovery.  Oh my, how light and flavorful was this dish! Sometimes the simplest dishes are the best.  Everybody was happy to wind down from the excitement of the day when this was what they were getting in return.  Jagger actually told me how good it was and had seconds, so I knew he approved.  Now try it for yourself! Whether you choose to make it as a quick weeknight dinner or on a lazy weekend, you're going to love it!  Throw in the wine of your choice and it gets even better.

RECIPE

Serves 3-4

Ingredients:

8 Ounces Gluten Free Penne

1 Piece Kombu

Large Handful Organic Snap Peas, chopped

1 Organic Lemon, sliced and halved

2-3 Cloves Chopped Garlic

Extra Virgin Olive Oil

Crushed Red Pepper, to taste

Salt

Pepper

Herbs of Choice (optional)

Method:

Bring a large pot of water to a boil.  Add kombu and pasta.  Boil according to package instructions.

Meanwhile place 1-2 tablespoons olive oil in a heavy (I prefer stainless or cast iron) pan over meadium heat.  Allow oil to warm and add garlic.  Cook garlic for a few minutes.  Once it begins to get slightly golden add lemon slices.  Cook for a few minutes, stirring in with the garlic.  Make sure to flip lemon, to ensure both sides are cooked.  Add more olive oil while cooking, if necessary.  Add snap peas, salt, pepper, and crushed red pepper.  Stir to incorporate.  Reduce heat to medium low.

Drain pasta, reserving a cup of the cooking liquid.  Discard kombu.  Pour a few tablespoons of this liquid into the snap pea and lemon mixture.  Stir to get any stuck bits off the pan bottom.  Add pasta and about half of the remaining liquid.  Reduce heat to medium low and allow most of the liquid to absorb, adding more if needed.  Drizzle some extra olive oil over the top.  Give it a good stir and plate, topping with herbs of choice.  I used mint this time because it's what I had on hand.  This dish would also be great with parsley or cilantro.  I served mine with some pickled beets, mixing them in from time to time.  It was DELICIOUS.