Jennie Garth was born and raised on a horse farm in Urbana, Illinois, one of our favorite cities here in Illinois (home to the University of Illinois). Most people know Garth, however, for her acting work in the television series â€œ90210â€ and her appearance on â€œDancing with the Stars.â€
Married to actor Peter Facinelli, they have a surprisingly down-to-earth family life. As Facinelli admits, Jennie is the gardener of the family, growing fruit and vegetables that appear regularly at family meals. And, like most of us, summer is a great time for Jennie to share one of her favorite summer side dishes.
Hereâ€™s one of Jennieâ€™s summer recipes, shared with the folks at Good Housekeeping magazine in their latest issue:
Serves 6 as a side dish
1/2 pound fusilli or rotini pasta
1/2 bunch of asparagus, trimmed and cut into 1-inch pieces
1 cup sugar snap peas, strings removed, each cut in half
3 large carrots, cut into 1/4-inch-thick coins
1 jar (6-ounce) marinated artichokes, rinsed, drained, and coarsely chopped
1/2 cup of ranch dressing
2 tablespoons of fresh lemon juice
1/4 teaspoon of freshly ground black pepper
Heat covered 4-quart saucepan of salted water to boiling on high. Add pasta and cook 8 minutes, stirring occasionally, then add asparagus. Cook 2 minutes longer, then add snap peas. Cook 1 minute longer.
Drain well and transfer mixture to 18-inch by 12-inch jelly-roll pan. Add carrots and artichokes. Refrigerate at least 30 minutes.
Transfer pasta mixture to large bowl. Add ranch dressing, lemon juice, and black pepper. Toss until evenly coated.