Pasta at the Lake

Deliciously fattening, filling and full of things in the pantry. I change up the ingredients depending on how lazy I am or what's available at the teeny rural grocery store. The whole point is to keep it simple but lovely and enjoy your weekend away from the city.

• olive oil
• 1/2 package Linguine
• 1/2 cup White wine
• 1 1/4 cups Heavy cream
• 1 tbsp Capers and juice
• 1 small Zucchini
• 10 Asparagus
• 2 Shallots
• 10 Mushrooms
• 1 tbsp Dijon
• Chicken pieces (optional) leftovers are great
• Parmesan

Slowly saute shallots (onions and garlic are fine if you can't get shallots) in olive oil until soft and slightly carmelized. Add diced chicken and cook until white through. Add heavy cream, wine, Dijon, Parmesan and capers and reduce until thick. If time is ticking you can add a teeny sprinkle of flour to help things along. Add asparagus then mushrooms and zucchini at the last moments to keep them crisp on the inside. Toss cooked linguine into the pasta and serve with a huge, green, crisp salad.

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