We like to have a vegetarian meals a couple times a week. It cuts costs and in theory can be healthy. Found a yummy recipe on the Pioneer Woman Blog and who doesn't just love her recipes? They've become our family staples -- especially her restaurant style salsa. Anyhow...I made this lemon pasta awhile back and it was yummy -- but, I always have to fiddle and so adjusted some things and came up with the following:
Lemon Artichoke Pasta
16-17 oz of whole wheat spaghetti – olive oil
6 tbs butter
1-2 tbs minced garlic
3 lemons, zest and juice and ¼ cup of extra lemon juice
5 cups Fage Greek yogurt plain
2 cups shredded Parmesan and another cup for topping
2 cans of quartered artichoke hearts drained
Italian parsley chopped
Boil pasta in salted water to al dente, drain and toss with
olive oil
In skillet melt butter and sauté garlic. Add lemon rind,
Greek yogurt, artichoke hearts, Parmesan
(2cups), and lemon juice, stir until warmed through and blended. Toss with
pasta.
Place pasta mixture into 9x13 baker
Top with 1 cup of Parmesan and parsley
Cook covered for 15 minutes, then another five minutes
uncovered.
Serves 8-10 people
