Tuesday, May 26, 2009
It has been such a beautiful weekend! The sun was shining, the wind was warm, and the breeze smelled like the summer was coming. What a wonderful time to make something springy and fresh! That is why I picked the Baked Lemon Pasta from Pioneer Woman. It looked like the perfect dish for the nice warm spring day that we had today.
Although pasta dishes are very filling, this dish seemed to to be "lighter" than the normal spaghetti and meatballs or fettuccine alfredo plate. The lemon seemed to compliment not only the thin spaghetti, but also worked well with the parmesan cheese. It gave you the feeling that you were having a nice brisk lunch in the cafe down the street in late spring.
We had some zucchini left over and decided to slice it up thin and put it in the dish. The best part is that your imagination can run wild and come up with a dozen different ideas to perk this up to your own taste and more than likely, all of them would be wonderful. My husband, who has the idea that pasta without a sauce or dressing on it is going to taste bland, was pleasantly surprised with this dish. He went back for seconds and said that he was looking forward to his leftover lunch tomorrow. When Bubba heads back for a second helping, you know something went right.