A foodie coworker of mine recently told me about foodgakwer, and boy am I hooked! For those of you who don’t know, foodgawker is essentially the food-focused version of Pinterest. You can browse and search through thousands of stunning culinary photos, then when you find one that especially grabs your attention, you just click on the photo and you’re instantly taken to someone’s independent food blog with recipe instructions. This is blowing my mind for finding new food blogs to follow…
The first recipe from foodgawker which I tried (and let it be known, I tried four of their recipes this week) was Baked Lemon Pasta from the Prevention RD blog, a blog that focuses on healthy eating. I’ve been told that the best chefs are spice and flavor experts, and that advice definitely came to mind when making this recipe. You don’t miss meat or fatty ingredients when you’re in awe of all of the LEMON you’re tasting in this pasta!
Some specific thoughts on the recipe: Whenever possible, I substitute olive oil for butter because I’m Greek! I decided to use a little butter and olive oil here. I also used regular pasta, because I just can’t do whole wheat that often… I know it’s better for you, but it just doesn’t taste the same to me. I did add shredded chicken to Chris’s portion. I love him, and he can only take so much of my vegetarian preferences. :)
The best addition to the sauce was a little Sauvignon Blanc! A good citrus-focused Sauvignon Blanc (think New Zealand) also makes a great pairing when you sit down to eat the meal.
I didn’t end up baking the pasta the full 15 minutes and actually, I wish I didn’t bake it at all. I bet it would be creamier straight out of the pan!
This lemon pasta was delicious for a light Monday night meal, and translated well to leftovers the next two days for lunches. Plain Greek yogurt is a genius substitute for sour cream. I also recommend that switch for Mexican food as well. Enjoy!