My Love Affair with all things Pasta . . .

I make no secret of it.  Pasta is one of my absolute favourite things to eat.  The Toddster, well not so much, but gradually through the years I have been wearing him down to the point where now he doesn't quite protest so much when I cook it.  Me . . .  well . . .  I am in heaven just to sit down with a bowl of butter pasta garnished with nothing but butter, salt and pepper.    I also love to create delicious sauces to serve with it.  Pasta is the perfect canvas for highlighting a multitude of flavours and textures.  You just can't go wrong with it.  It's quick to prepare.  It's delicious and with the exception of Todd, it's always a welcome lunch or supper dish!

I just never tire of it.  Never  . . .

 

Jamie’s Italian have created this gorgeous pasta infographic, with details of the unique story behind each pasta shape.  I think if you click on it you can see it larger.  I love  reading about the different pasta varieties and their history.  Just reading it makes me hungry for some of those delicious shapes and varieties.   One day I want to try making my own pasta from scratch, but in the meantime, I'll just have to make do with what I have in the cupboard  and larder!   I think this dish for Pasta with Courgettes, Tomatoes and Lemon Cream will fit the bill perfectly, don't you?  (The fact that it's pretty healthy as well is a bonus!)

 

*Pasta with Courgettes, Tomatoes and Lemon Cream*
Serves 4

Printable Recipe 

This recipe serves four but is very easily reduced to feed less if you wish.  Low in fat and high in vitamins.  Who knew low fat could be so delicious! 

8 ounces of whole wheat spaghetti

125ml of low fat Greek Yoghurt (1/4 cup)

50g of finely grated Parmesan cheese (1/4 cup)

1 tsp finely grated lemon zest

1/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

1 TBS olive oil

3 medium courgettes, cut into thin ribbons,
each about 3 inches long and 1/4 inch thick

2 tsp garlic paste

1 small punnet of cherry tomatoes, halved (about 1 cup)
Freshly grated Parmesan for topping finished dish,if desired 

Bring a large pot of lightly salted water to the boil.   Add the spaghetti and cook al dente, according to the package directions.   

Whisk together the yoghurt, cheese and lemon zest.  Set aside. 

Heat the oil in a large deep skillet.   Add the courgette ribbons and cook, gently stirring occasionally until they are just wilted.  Push to one side and add the garlic.  As soon as you can smell it, add the tomatoes and cook , stirring for several minutes, just until they begin to soften.  Mix together with the courgettes.  Stir in the yoghurt mixture.  Drain the pasta, reserving several tablespoons of the cooking liquid.  Add the drained pasta to the pan with the courgettes and tomatoes. Toss gently to combine.  Add the pasta liquid a tablespoon at a time, if necessary to thin the sauce to your desired consistency.  Divide amongst four heated pasta bowls.  Top with some freshly grated Parmesan, if desired, and serve immediately. 

 If you would like to check out all of my Pasta Recipes, click HERE.  You are certain to find something that will set your tastebuds to tingling.

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