Editors Note: This recipe is a great excuse to have a night in and enjoy the moment you are experiencing right now.  Do you take the time out to truly nourish your body or are you constantly grabbing a meal wherever you can?  Slow Down people!  Savor the delicious flavors in this recipe and allow yourself to feel the nourishment you are providing with every single bite.  ~Nitika~

Just a few months ago we rang in spring time with asparagus peeping out of the ground.  This vegetable is the first to grow in spring and is harvested on the East Coast until July. It’s one of my favorite vegetables to use when I’m in a hurry. The Roman’s used to say “As quick as cooking asparagus” when they were referring to doing something fast. This summer pasta dish is so simple and fast you’ll love it.  It goes great with kale salad on the side or a few crunchy kale chips on top.

Health Benefits: It is filled with your daily serving of folate (great for cardiovascular health), vitamin c, k, potassium and low in sodium.

How to pick a good asparagus? Thick round green asparagus with purple tips are the best.

How to store? Wash in cold water, cut the ends, place in a plastic bag and put it in your fridge. Best used within 2 days of purchasing it.

Funny fact about asparagus: It has asparate. This is an amino acid that will make your pee smell funny after you eat it. So don’t be alarmed if you smell something funny. (sorry! I hope this doesn’t ruin your appetite)

Asparagus Goat Cheese Penne

Yield: 4-5 servings

16 oz. box of organic whole wheat (spelt is another option) penne

Olive Oil

Sea Salt

1 bunch of diced Asparagus

½ Serrano Jalapeno

4 cloves of diced garlic

Red Crush Chili Peppers

6oz. Goat Cheese Crumble

kale chips (optional)

Directions: Boil water in a medium sized pot. When boiling add in the penne, pinch of sea salt and a cap full of olive oil. Bring the heat down to high medium and cover for it to cook faster. While that is cooking dice up the asparagus, jalapeno and garlic to stir fry. Get a medium sized pan, add 4 capful of olive oil and bring the stove to a high heat. Once it’s hot add in the diced garlic and jalapenos. Stir and cook for a minute or so then add in the chopped asparagus. It should start smelling very good in your kitchen at this point. Add in 2 pinches of sea salt and some red crush chili peppers. The goat cheese crumble that is added at the end will balance the spice, so if you like it hot add in a few extra pinches of red crush chili peppers. Now your penne should be done. Rinse it under cold water and add in 2 capfuls of olive oil to the penne. Mix in the asparagus and the goat cheese crumble.

Now you’ve got yourself a simple pasta dish that will satisfy your hunger!