Friday night found us staring at the menu. The meal had been planned around something my husband really likes, something I am okay with, and something my daughter isn’t crazy about. When we found out — thanks to snow and temps — that he wasn’t coming home, we opted to change the menu. My self imposed rule was that I had to use things I had on hand, but not detract from other planned meals.
We decided to try Pioneer Woman’s Baked Lemon Pasta. The original recipe is here.
Of course, I made quite a few changes because I am using what is on hand, using ingredients we like/can eat, and because some of the ingredients were pricey.
So my changes were:
- I cut the recipe in half right from the start.
- I used gluten free rotini pasta from Aldi.
- I used my homemade (thick) Greek yogurt instead of sour cream -- the experiment part of the meal.
- I used the bottled sprinkle parm. (I know, but it is what I had on hand and shredded parm is pricey so I don’t keep it on hand.)
- I added margarine, garlic powder and a touch of onion powder — per daughter’s preferences.
- I sprinkled dried parsley on before I baked it.
The results were a lemony, fresh tasting pasta. Reminds me of an Alfredo sauce. This is actually very good.
Did you have this as an entree, or as a side?
ReplyDeleteWe had it as a vegetarian entree with other sides. However, I think it would be great as a side with poultry or pork. I’m on the fence about how it would be with ham.
DeleteI was thinking cubed, BSCB would be nice in it. I'd also probably add some French tarragon. I'd also experiment perhaps with large white limas aka "butter beans" of canellini beans. Thanks for the suggestion and review.
ReplyDeleteYou’re welcome.
DeleteI think the flavors would be good with chickpeas, too.