The Coziest Lemon Pasta Bowl.
Monday calls for the coziest lemon pasta ever.
It’s meatless, it’s refreshing, but it’s also cheesy and comforting. Perfect for curling up in a blanket after a long winter start to the week.
Give me alllll the lemon!
Like this little meyer lemon grated below. It’s so bright and fresh!
I grew up a self-proclaimed pasta-hater (very strange, I know, doesn’t everyone love pasta?!) so it’s nuts that I’ve already shared a few pasta dishes in 2019!
Because of the lack of love, we don’t eat pasta very often. But that sheet pan gnocchi and this lemon pasta? Ooooh. I could probably make them weekly. We enjoy them so much!
Okay, I use the term “we” loosely.This lemon pasta is not exactly a dish that Eddie is begging for. In fact, I’m pretty sure that the last time I made a lemon pasta for him, it was waaaay before we had kids, we lived in our first house and he very nicely said “uh, I don’t really like lemon pasta.”
Hmmmpf.
Okay! More for me. I mean us. You and me!
(That being said, Eddie does love this lemon chicken soup, so there might be hope for the non-lemon lovers.)
This recipe serves two or, I mean, I guess one if you’re having a wonderfully obnoxious Monday evening. It’s the perfect thing to make when you want to feel a little fancy. I mean, a little fancier than cheese, crackers and wine for dinner while you get sucked into the Internet vortex of your ex-boyfriend’s sister’s cousin’s wife.
Not that I have any idea what that is like.
It’s super simple too. There are barely any ingredients. In fact, there are only six if we don’t count salt and pepper. I used whole wheat angel hair for a twist, but if I want to get indulgent, I’ll go with bucatini.
You technically only need one lemon and cream. And lots of freshly grated pecorino. After that, you make a lovely sauce and toss the pasta while throwing generous handfuls of the cheese on top. Next, a big crackle of black pepper. Finally, a fork for twirling.
And maybe a spoon for extra sauce.
The lemon pasta is the perfect dish to serve with a big greens salad. Kale Caesar or my favorite house salad? Those would be number one.
It’s such a fun, easy and elegant meal!
This cozy lemon pasta is light, refreshing and perfect for dinner when paired with a simple greens salad. It comes together in 20 minutes!
Increase the heat to medium-low and whisk in ¾ cup of the pasta water and lemon juice. Place the pasta into the cream sauce and toss it well, using kitchen tongs to turn it over and coat the strands. Add the pecorino and continue to toss. If the sauce isn’t creamy enough, add in more of the pasta water a few tablespoons at a time until it’s reaches the desired consistency.
Sprinkle on lots of freshly cracked black pepper and extra cheese. If desired, you can garnish with some fresh chopped parsley or lemon twists!slightly adapted from bon appetit
And a little extra cheese. Of course.
The post The Coziest Lemon Pasta Bowl. appeared first on How Sweet Eats.
Baked oatmeal is one of my signature breakfast and brunch moves, for all the typical reasons. Make ahead, check. Adaptable, check. Many five year olds love it, and most forty year olds too. Check, check. There are versions of it in my last two books, and I’m constantly riffing on the general concept based on what is in season, and what I have on hand. This version is extra special – banana, coconut, vanilla, coconut milk, and some winter citrus, all baked into fragrant, golden-topped magic.
The concept couldn’t be simpler. In fact, I suspect many of you have everything you need on hand right now. Butter your baking dish, layer of fruit, top with dry ingredients, finish with wet ingredients. Bake.
The secret wink I included in this version is a final drizzle of warm coconut milk accented with a splash of rose water. That said, you can absolutely play around with different flavors and variations – think citrus zests, or extract, or drizzles of infused oils. All in all baked oatmeal is nearly impossible to mess up.
Continue reading Coconut Baked Oatmeal on 101 Cookbooks
Can you believe that Europeans once considered potatoes—along with tomatoes and eggplants—poisonous? We’ve come a long way since then, thank goodness, and nowadays can acknowledge their deliciousness in all sorts of incarnations. Our recipe catalog is thoroughly saturated with Russets and Yukon golds, blue potatoes and new ones. Here are a few ways to prepare the humble tuber that you may not have considered.
1. Twice-Baked Sweet Potatoes with Pecan-Bacon Streusel and Marshmallows
Even those who think they don’t like sweet potatoes might become converts after giving these twice-baked sweet potatoes a try. All of your favorite foods make cameos in one adorable little package: There’s crumbled bacon and chopped pecans, brown sugar, cinnamon and nutmeg, and a splash of cream for texture. And don’t forget about the cute mini marshmallows lined up on top, ready for the eating.
2. Crispy Roasted Potatoes with Rosemary
When you’re craving roast potatoes, these crispy roasted potatoes are really what you’re craving. Crisp on top and buttery-creamy inside, they’re redolent of rosemary (or thyme, depending on what you have handy), and showcase just how good a potato can be. We love, too, that the humble mandoline is the key to making the recipe easy to execute and beautiful to behold.
3. Roasted Sweet Potatoes with Chiles and Herbed Yogurt Sauce
An excellent source of vitamins C and A, sweet potatoes are simply a smart thing to start rotating into your diet. This recipe for roasted sweet potatoes could be just the thing to get you hooked. It’s a health-forward approach, swapping out popular additions such as brown sugar and marshmallows for Calabrian chiles, yogurt, fresh mint and parsley. It makes an ideal savory side dish alongside roast lamb, pork or a good, juicy burger.
4. Sweet Potato “Crostini”
Yet another way to love sweet potatoes, “crostini” here come bearing blue cheese, crunchy walnuts and a slick of honey. Rosemary leaves are a knockout seasonal note when added as a garnish, and we love that the hands-on time required here is just a few minutes.
5. Sweet Potato Fries with Herbs and Cheese
If you like sweet potatoes but have never sampled them in fry form, today is your lucky day. Fries are perhaps the ideal way to eat them, as roasting brings out their sweetness, and salt is always a welcome foil. This easy recipe also involves decking them out with feta and parsley, for a substantial side dish or late-afternoon snack.
6. Hasselback Potatoes
You can “Hasselback” almost any sort of sturdy potato, whether it’s a buttery Yukon gold or a creamy sweet potato topped with thyme and pecans. Named after the restaurant in Stockholm, Sweden where they were invented in the 1950s, their strong suit is their presentation. (Bonus: They’re even more of a vehicle for butter and olive oil if you slice them this way.)
The post These Clever Ways to Cook Potatoes Will Make You Forget All About Mashed Potatoes appeared first on Williams-Sonoma Taste.
I’m beyond thrilled to give you a sneak peak of my fourth cookbook, The Skinnytaste Air Fryer Cookbook: The 75 Best Healthy Recipes for Your Air Fryer. (more…)
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