Asparagus, Leek, & Mint Linguine

If you've been waiting for the first taste of spring, try this! Fresh and light - it will make the perfect meal to accompany the warming days.

Adapted from Cooking Light

Ingredients:
~12 oz. linguine (any pasta will do - we had a garlic and parsley linguine in the cupboard that I had been waiting to use the perfect recipe with)
~1 lb. asparagus, cut into 1-inch pieces
~4 tbs. olive oil
~2/3 cup thinly sliced leek, white and light green parts only
~3 garlic cloves, minced
~3 tbs dry white wine
~2 tbs chopped fresh mint
~salt & pepper
~1/4 cup Parmesan cheese, grated

1. Cook pasta according to directions. Drain.
2. Saute asparagus in 2 tbs oil over medium-high heat in a large skillet or pot for 4 minutes (season asparagus with salt and pepper as soon as you add it to the pan). Remove from pan.
3. Add remaining 2 tbs oil and add leeks. Saute for 2 minutes. Add garlic and saute for 30 more seconds.
4. Add wine and cook for an additional 30 seconds.
5. Add pasta, asparagus, mint, and cheese.
6. Serve in bowls and top with additional grated cheese.

Shrimp Marinara Soup with Feta

This was INCREDIBLY easy as well as delicious. A lot of flavor for such a quick meal. I recommend adding some roasted tomatoes and/or kalamata olives to this for some extra oomph.

From Cooking Light, with additions

Ingredients:
~2 tsp olive oil
~1/2 tsp dried oregano
~3 large garlic cloves, minced
~1/4 cup dry white wine (my go-to cooking white is a pinot grigio)
~2 and 1/2 cups chicken stock
~1/2 cup uncooked orzo pasta
~2 cups marinara sauce (we used one with tomato and basil chunks)
~12 oz. large peeled shrimp, peeled and deveined (for an extra time-saver, use pre-cooked shrimp)
~2 tbs chopped fresh flat-leaf parsley
~1 oz feta cheese, crumbled
~1 pint grape tomatoes (optional but recommended)
~1/4 cup kalamata olives, pitted and halved (optional but recommended)

1. If roasting tomatoes, preheat oven to 400. Toss tomatoes in salt, pepper, and olive oil and spread out on baking sheet. Roast for 15 minutes or until tomatoes start to shrivel.
2. Heat a large pot over medium heat. Add oil and coat pan. Add oregano and garlic; saute 30 seconds. Add wine and cook 1 minute.
3. Add stock to pot and bring to a boil. Stir in orzo and cook for 6 minutes or until al dente.
4. Stir in marinara and shrimp, cook 4 minutes or until shrimp are pink.
5. Stir in tomatoes and olives.
6. Serve in bowls and top with parsley and feta.