Thursday, July 19, 2012

Lemon Pasta with Toasted Almonds

A few nights ago I was in the mood for something "lemony" for dinner, but that didn't include chicken. When my husband works at night, I use that to make the meals for myself that I know he wouldn't want to eat. I also use it as my nights off from having to deal with cooking meat. I went onto Foodgawker and typed in "lemon" into the search field, and then narrowed it down to only pasta dishes. I came across a delicious sounding recipe that used a very interesting ingredient. Curious as to how to make this creamy lemon pasta with a fraction of the calories? Well, the sauce is actually based with plain fat-free yogurt! That's right, stay with me here. The sauce has no yogurt taste at all, it just gives it that creamy base without having to use butter or cream. It's absolutely amazing. The only modifications I made to the recipe were adding in spinach and toasted almonds, since I wanted this to be a little more than just pasta, and using regular fat-free yogurt, not Greek yogurt. This is a 'keeper', and something I'll be sure to make again soon.




Ingredients
-Angel hair pasta
-2 tablespoons butter
-4 garlic cloves, minced
-1 large lemon, juiced and zested
-2 6oz containers of plain fat-free yogurt
-1/2 teaspoon salt
-1/2 cup shredded Parmesan cheese
-1 box frozen spinach, cooked to package directions
-1/3 cup almond slivers, toasted
1. Preheat oven to 375 degrees. Cook pasta, then drain and return to pot.

2. Melt butter in a skillet over low heat. Add garlic cloves, then lemon juice. Turn heat off, then add yogurt and stir to combine. Add lemon zest and salt.  Pour mixture over pasta and stir. Add spinach and toasted almonds, stir until everything is well incorporated. Pour into 9x9 baking dish.

3.Cover and bake for 10 minutes. Remove cover and bake for another 8-10 minutes, making sure not to dry out pasta. Remove from oven and add extra lemon juice, and shredded cheese.

Source: Prevention RD

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