We’ve been dodging April showers this past week. They’ve been more like downpours than showers at times. The first day we had a reprieve I wanted to get outside and pop the cover off the grill. Over the winter month’s I used the wok to cook my veggies but today I thought I would cook outside and enjoy some sunshine. I sliced some zucchini, baby bella mushrooms and onion that tasted fantastic with a drizzle of lemon flavored olive oil, salt and pepper. I paired the veggies with some tortellini, tomatoes and herbs to make a healthy vegetarian pasta dish.
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An Inspired Cook 