Simple, fresh and easy, a great meal all the way!
We rally loved this pasta, and especially liked the added lemon zest which really complimented the asparagus so well.
I did not have Parmesan so used a grated Grana Padano cheese.
This will be made again for sure!

I used pumpkin and ricotta ravioli and as suggested doubled the sauces.
DH and myself really enjoyed this dish, I especially loved the balsamic drizzle & DH loved the added walnuts.
This pasta recipe is simply delicious!

I made this recipe using the whole Leek and the Leeks dehydrated really well. I will be doing some more so I can grind some and store some as they are for casseroles, soups and stews.
I can't wait to try them!

I made these meatballs as written, although using all ground lean beef only, these were served with spaghetti and I used my own tomato and herb pasta sauce. Let me tall ya that this made for a wonderful pasta dish for the family for dinner.
What can I say is "these meatballs are just melt in the mouth perfect."
And let me also state ~
That forty reviewers, all giving 5 stars has got to tell you something ~ The proof is in the reviews and you can't go wrong giving these meatballs a go!

I made this for a G.F. and onion intolerant friend's family and although I did not try it, they loved it, with rave reviews!
I did make a change to this recipe, as I used spinach instead of the silver beet leaves, but everything else was as per recipe. Making this with a store bought chicken is just perfectly easy, (although I did have to find one without stuffing for G.F. purposes).
This was the perfect recipe for me, as I had so much in the fridge to use up and this recipe used it all.
I am wanting to now make this for my family one night, as it was so quick and easy to make.

I made these with a chocolate mud cake Oreo biscuit, and made them a little larger than the recipe suggested.
They are really very nice, very rich and decadent, especially with the coating of chocolate on the outside.... yummo!

I really loved this recipe.
I made this exactly as written and used a Grana Padano cheese to top the asparagus.
I really enjoyed the citrus and buttery flavor the lemon and butter gave the asparagus and the Grana Padano on top added a perfect great savory topping.
So quick and easy to make, I will certainly be making this again.

I doubled the recipe to make a gluten free version as well, to take to a dinner tonight ~ For the G.F. pasta I could only buy a penne pasta.
I used the colored spiral pasta for the normal salad but could only buy small spiral's in the colored pasta. Although perfectly al dente, the smaller spirals did unwind a little with cooking but the G.F. penne is pefect and does look really pretty. Next time I will try to source out a large spiral colored pasta or bowtie pasta as listed in the recipe, as larger will be ideal.
I did make this recipe as written although I added a touch of pomegranate olive oil with the actual olive oil and tore up the spinach leaves.
I have had a taste of both versions of the salad and both salads carry really great flavors. The little capers have nestled themselves inside the G.F. tubes of the penne pasta, so when you bite into the pasta your get a lovely burst of saltiness and acidity from the capers, which is just delicious.
I am sure every one will be so pleased with both versions.

What a fantastic and delicious pasta. Both my DH and myself both loved this recipe. The lemon & parmesan pair so well together adding a burst of summer flavor without the need of cream or a thick or heavy pasta type sauce.
This is such a simple recipe to make using just a few basic ingredients which most people would have on hand.
This is one I will be making often from now on.