“And it is still true, no matter how old you are, when you go out into the world it is best to hold hands and stick together.” ~ Robert Fulghum
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
After wonderful times with family and friends over the holidays and a more subdued time for me while mending my bones, I have been given the green light to shed my crutches! However, with the ice and snow I think I will keep them handy when I go out for awhile to avoid falling again!
RECIPE OF THE WEEK
After all the rich meals and treats of the holiday season I found this lemon-fresh pasta from Taste of Home both simple and refreshing. The recipe calls for tomatoes, but you could easily add other vegetables and chicken or shrimp. The recipe could easily be doubled for more servings.
LEMON GARLIC FETTUCCINE
- 1/4 cup butter
- 1 small onion, chopped
- 4 garlic minced cloves – divided
- 4 teaspoons grated lemon peel -divided
- 4 teaspoons minced flat-leafed parsley – divided
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 ounces cream cheese, cubed
- 2 tablespoons lemon juice
- 2 plum tomatoes, chopped
- 8 ounces uncooked fettuccine
- Parmesan cheese
In a small bowl, mix 3 teaspoons grated lemon peel, 2 teaspoons minced parsley and 2 cloves minced garlic. Set aside.
Cook fettuccine according to package directions and make the sauce as it cooks.
For the sauce, heat butter over medium-high heat in a large skillet. Add onion and cook, stirring, 2-3 minutes until tender. Add 2 minced garlic cloves and 1 teaspoon lemon peel, cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat, cool slightly and add lemon juice.
Drain pasta and add to skillet with tomatoes and 2 teaspoons parsley. Toss to combine and top with reserved lemon mixture. Top with grated or shredded Parmesan cheese if desired.