Sometimes, all you need is a simple, light dinner menu and tonight’s respite satisfies that desire. Nothing fancy here. Straightforward and easy too! The pasta was made last weekend and held in the fridge—it can be cooked in a matter of minutes. Tossed with the vegetables and enriched with a knob of butter or extra virgin olive oil along with a grating of parmesan, this pasta is just the sort of dish to pull together when you are short on time and/or don’t have a great desire to cook anything complex.

House-made tagliatelle pasta topped with blanched snap peas and asparagus, sauteed shallots, and a sprinkle of parmesan and chives
Bread Chez Edouard

Lemon cookies and navel orange wedges