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!!!
No comments:
Post a Comment