Spring Pasta With Roasted Asparagus, Zucchini And Lemon Dill Creme Fraiche

• 4 Baby Zucchini
• 12-15 Skinny asparagus
• 1 tablespoon Olive oil
• 1 pound Pasta (I used lemon chive angel hair)
• 4 ounces Creme Fraiche
• 1 Lemon
• 2 tablespoons Chopped Dill
• 1 tablespoon Chopped Parsley
• 1 teaspoon Chopped Chives
• Salt and Pepper to taste

1. Preheat oven to 400 degrees and put pot of salted water on to boil
2. Snap ends of asparagus and trim ends of baby zucchini and cut into spears. Toss with olive oil and place in center of oven
3. Add pasta to water. While it boils whisk together the creme fraiche, lemon juice (I would add zest next time too). Add dill, parsley, chives, and salt and pepper to taste
4. Drain pasta and add to sauce, mixing. Remove vegetables from oven and slice them 2-3 inches long. Add to pasta. Serve and enjoy!

zucchini, skinny, olive oil, pasta, fraiche, lemon, dill, parsley, chives, salt

Taken from food52.com/recipes/21479-spring-pasta-with-roasted-asparagus-zucchini-and-lemon-dill-creme-fraiche (may not work)