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.
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