It might still be below forty degrees in Chicago, but I am so ready for spring and warm weather and lazy dinners eaten outside with sangria. So, in the fake-it-til-you-make-it spirit, Mary and I decided to make mojitos and a light spaghetti primavera for dinner. Pasta primavera was invented in New York in the early 70s, at Le Cirque restaurant, where it reached all-star status as an off-menu special and gained national popularity.

Spaghetti primavera:

• 1 box (8 oz) quinoa spaghetti
• 1 head broccoli, chopped
• 1 medium onion, diced
• 1 cup frozen green peas
• 1 generous handful parsley
• 1/3 cup olives, chopped
• 2 carrots, sliced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• oregano, basil, salt and black pepper to taste
• 5 tbsp prepared pesto (I use Trader Joe’s)

1. Mince garlic and finely chop onion. Saute in olive oil until translucent and golden.
2. Add chopped broccoli, sliced carrots, green peas and olives. 
3. Add herbs, salt and pepper, and pesto and continue to cook over low heat.
4. Boil water and cook quinoa spaghetti for approximately 7 minutes, to al dente. Drain.
5. Toss vegetables with pasta and top with a little more parsley. 

Mojitos:

• 30-40 fresh mint leaves
• 2 limes
• ice cubes
• 1 cup white rum
• 2 cups seltzer
• brown sugar to taste

1. Tear mint leaves into shreds and muddle at the bottom of a pitcher with lime juice and sugar. Fill pitcher with ice and add rum and seltzer. Repeat as needed.