The big guy was off having pizza after class last night with his students, so I was on my own for dinner. Hey I really don't mind the odd night off from the kitchen, honest. I debated having a salad or making something bad for me like say maybe a Macaroon Crusted Coconut Cream Pie, but decided to behave and have pasta instead. Insert polished halo here!
We've made a lemon pasta before, but since I had some thawed spinach left over in the refrigerator from the cheater lasagne the other night, I thought I'd make good use of it and put it in the pasta. You see the big guy's not a particular fan of cooked greens and if I'm going to serve it to him it's got to be well buried like it was in the lasagne. I happen to love the stuff though in any form, so it was no hardship slipping it into my dinner last night. This is a Foodnetwork recipe for Lemon Spaghetti and slightly different than the one I've made before in that it calls for cream. I cut the whole recipe in half, but adjusted the cream to only 2 tablespoons, and added about 4 ounces of spinach and a quarter cup of pine nuts too. I've got enough left over for lunch later which is just fine with me!
It certainly would have looked better had I used fresh spinach leaves instead of the frozen variety as the color would have been more intense, but flavor wise it tasted just fine. The added crunch of the toasted pine nuts was a lovely little complement to the smooth, lemony dish. Quite delish I'd say and relatively health conscious. Good for me, right Popeye?
Now as for that coconut cream pie with a macaroon crust - patience my friends. There'll be time enough for that later on. Bet I've got your attention though haven't I, you coconut lovers you!