So a lemony, peppery pasta and broccoli dish it would be. As I thought about that night's meal more, and caught Rachael Ray on TV that afternoon, it occurred to me - cacio e pepe. Obviously it would be a heavily modified version of the classic Roman meal, but I had my springboard. No hot sauce, but two kinds of pepper, and for the "cheese" component I'd be able to break out my vegan Parmesan that I has searched for for weeks! The flavours were such a success to me that I had it several nights in a row... see what I mean about my "cooking ruts"?
Hopefully the other participants in Marye's Real Food... Real Quick challenge and Ruth's Presto Pasta Nights (via Helen's blog Fuss Free Flavours) find this dish a tasty twist to routine!
Low-Fat Lemony Cacio e Pepe
Serves 1
1/2 tbsp coarse ground pepper
1 tsp lemon pepper
1/4 tsp salt
1 tsp garlic powder
2 tbsp rice Parmesan
2 oz (uncooked) OrgraN Essential Fibre Rice And Corn Spirals (or your favourite pasta)
Broccoli, to serve
- In a small dish, combine pepper, lemon pepper, salt, garlic powder and rice Parmesan. Set aside.
- Cook pasta in boiling, salted water 6-7 minutes, until al dente. Reserve 1/4 cup of the pasta water and drain, then return to the pot.
- Add pepper mixture and enough reserved pasta water to form a slight coating on the pasta. Serve immediately.
Calories: 219.0
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 230.0 mg
Total Carbs: 39.0 g
Dietary Fiber: 10.0 g
Protein: 10.0 g
Sarah this sounds dynamite! My friend Stacy has a Meals on Mondays Link-up she started. If you'd like to link back to your post for other foodies to read, here's here post for this week!
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Ciao Baby!
Dawn
I love finding good pasta dishes for one! This looks so delicious.
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