I don’t think I’ve ever been on a picnic.
I mean, I’ve gone camping many times in my life and obviously attended BBQs, so I’ve eaten outside. But, I’ve never packed a cute little wicker basket with fried chicken, mayonnaise-laden potato salad, and brownies (although, that might be because I’m not a big fan of the first two…but to be fair, I grew up with the notion that fried chicken = KFC, so these days the thought of fried chicken doesn’t excite me much ) along with a cute checkered blanket to spread it out in a park somewhere.
Although, sub that juice for wine and you’ve basically got an ideal picnic right there. (img source)
But it just sounds like such a cute, romantic notion, doesn’t it? Now that we’re getting into warmer weather, I’m thinking about all the summer-y things I want to do.
- Go to the beach.
- Go to the zoo.
- Buy cute, frilly sundresses.
- Take Atticus swimming.
- Go to an outdoor concert.
- Go to a summer festival.
- Eat a hand-breaded corn dog.
- Eat ice cream. Frequently.
- Go hiking.
- Demand that Eric take me on a picnic.
So for when I check ‘picnic’ off my summer to-do list, I should really bring this pasta along. It’s delicious hot or cold, and the dill and lemon combo make it pretty perfect for summer.
- 1 tbsp olive oil
- 1 box whole wheat pasta (I used spaghetti, but any kind would do. Sub for GF if necessary)
- 1 lb shrimp, devained and tails removed
- 1 can no-salt-added diced tomatoes
- 1 bell pepper, chopped
- 2 tsp minced garlic
- 3 large handfuls spinach, chopped
- 1 tsp chili pepper
- 1 tsp dried basil
- 1 tbsp dried dill weed
- 2 tbsp lemon juice
- 1 tbsp butter
- salt and pepper to taste
1. Heat olive oil in a large saucepan over medium high heat. Add bell pepper and cook, stirring occasionally, until soft (about 8 minutes). Meanwhile, cook pasta. Drain and set aside when done.
2. Add garlic to saucepan and stir for 30 seconds. Add shrimp and cook until pink, approximately 4 minutes per side.
3. Add diced tomatoes + liquid, chili powder and basil. Bring to a boil.
4. Reduce to a simmer. Cook for approximately 10 minutes.
5. Add pasta and toss. Cook, stirring occasionally, until pasta has soaked up the liquid. Add butter, lemon juice and dill and toss until combined.
6. Add salt and pepper to taste. Serve.
Have a good one!
<— What’s on your summer bucket list?
<— Favourite summer flavours/foods?
<— Have you ever been on a picnic before? What sort of food do you pack?
<— Hot or cold pasta dishes?