Wednesday, September 5, 2012

Lemon-zuchini pasta


INGREDIENTS:
8 oz. linguine
1/2 cup fontina cheese
8 oz container feta cheese
1 container honey greek yogurt
8 oz. sour cream
3 cloves garlic, minced
1 med zucchini, sliced in  half moon shaped pieces
3 tomatoes, peeled and rough chopped
Juice and zest of 2 lemons
1 TBL olive oil
2 TBL basil, sliced thin
1/2 cup half-n-half
2 TBL red pepper spread (Trader Joes)
sea salt, fresh ground pepper, dash of  sugar in the raw

DIRECTIONS:
Cook linguine according to package directions.   Drain, rinse and set aside the pasta.  While the linguine cooks, heat olive oil till hot and saute' zucchini till lightly browned. . Thinly slice a handful of fresh basil and set aside.   Add garlic, salt, pepper and sugar to the zucchini  and saute' for another 3 minutes.  Add chopped tomatoes and let the veggies simmer.  While the veggies simmer, mix together the half-n-half, cheeses, yogurt, sour cream, lemon juice and zest in a bowl.  When the veggies are soft and browned (about 10 minutes), add the cheese mixture and heat till the mixture bubbles.  Serve over linguine noodles and top with a sprinkling of the fresh basil.   Loving the lemon!!!  

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