Lemony tortellini freshen up longer days

Even though I've had more than a month to get used to it, daylight saving time always throws off my inner clock.

My husband and I are of the mind that DST is for the birds (in fact, I think even the birds are a wee bit annoyed as they go to bed later now).

We love to have dinner once the sun goes down, and these days, that's getting later and later. Come June, I'll be putting away the dishes and crawling into bed with my apron on.

And while there is a positive side (at least from my perspective), the off-kilter clock also means that I can be outside in the garden longer once I get home from work. There's always a weed to be pulled or an herb to be potted, and even though I know the kitchen's calling, I can't seem to break away from the yard. So, naturally I choose meals that seem like they're way more work than they really are.

I know whenever I want to score points at home, all I have to do is put the pasta pot on, so I always keep some dried as well as frozen cheese tortellini on hand.

Here, I've combined the cheese tortellini with some fresh asparagus (sometimes, if I'm in a jam, I use frozen vegetables) and thinly sliced proscuitto.

It goes together in a blink, and is light and refreshing. And if I play my cards right, I can sneak out to the potting shed while the dishes are being done.

Lemon Tortellini With Prosciutto

1 1/2 pounds frozen cheese tortellini

1 1/2 cups chopped fresh asparagus or 10 ounces frozen peas or green beans

2 tablespoons olive oil

4 ounces chopped prosciutto

2 garlic cloves, minced

Grated zest from 1 lemon

1 tablespoon fresh lemon juice

1/2 cup freshly grated Parmesan (additional for the table)

In large pot of boiling water, cook pasta according to package directions. Two minutes before being done, add asparagus (or frozen vegetables) to pasta pot, reserve 1/2 cup pasta water and drain pot. Set aside drained ingredients. In same pot, add 1 tablespoon olive oil over medium heat. Add garlic and prosciutto; cook for 4 minutes. Add pasta/vegetables mixture to pan, along with reserved pasta water, remaining tablespoon of olive oil, lemon zest and juice. Season with salt and pepper add Parmesan and toss well. Serve topped with more Parmesan if desired. Serves 4.

Per serving: 518 calories; 20 g fat (7 g saturated fat; 35 percent calories from fat); 56 g carbohydrates; 51 mg cholesterol; 1,146 mg sodium; 30 g protein; 7 g fiber.

10 minutes to make

10 minutes to cook

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