This recipe is from the Kraft What’s Cooking magazine (the recipe can be found here) and it super easy.
Just some notes on this recipe:
1. I love that this is one pot cooking (plus cooking your pasta). Less dishes means I can enjoy my food that much more because I am not dreading the mountain of dishes waiting for me.
2. I think I would blanch the asperagus before grilling it. It has a great crunch but I think it is too crunchy. The zucchini becomes so tender and absorbs all the garlic taste. I think that’s why the asperagus seems particularly crunchy because zucchini can quickly turn mushy.
3. The dill cream cheese doesn’t really melt well. Both times I have made this recipe I have gotten impatient and just mixed it in. Maybe next time I will try and wait. Or continue doing what I have been doing because it seems to be working.
4. This recipe is very inexpensive to make – when I bought all the ingredients yesterday it only cost me $13.54 and I had bought my ingredients from Loblaws which is notoriously expensive.
Light, summery and fresh. I will be making this recipe about once a week all summer. It can only get better with fresh, Ontario produce.