After watching countless cooking shows, I came across Anthony Bourdain's show "No Reservations" a few weeks ago. In this particular episode he went to the iconic city of Rome. There he had a pasta dish made with butter (yum), lemon (double yum) and Parmesan (this goes way over the yummy scale). So basically he had a meal of everything I cannot eat (save the lemon).
I thought to myself (as I often do), how can I make this dish Canella friendly? Well I did. For my allergic colleagues out there here is the recipe. You can make it in about 10 to 15 minutes.
Allergy Free- Lemon & Chives Butter Pasta
Ingredients:
Quarter packet of Trader Joe's Rice Sticks (Thai Style Flat Noodles)
1/2 Lemon
a dash of dried (or fresh) chives
2 tbsp of Earth Balance Soy Free butter substitute
Fresh ground pepper to taste
1- Boil the rice pasta for 10 minutes (like it says on the packet)
When the pasta is about 2 minutes away from being done, heat on low a small skillet with 2 tablespoons of Earth Balance Soy Free butter substitute. Drain the pasta and scare it in cold water, drop the pasta in the skillet and squeeze 1/2 a lemon over it, lightly tossing the pasta to get all the fake buttery goodness and real lemony goodness all around. Sprinkle a dash or two of dried or fresh chives on top and toss it again and add a bit of freshly ground pepper.
Presto! You have a Italian inspired lunch, with a little bit of flare thrown in. Now if you want to keep it strictly Italian then throw in fresh basil instead of chives and sprinkle on Daiya Cheese (fake)Mozzarella style shreds and let it melt on top in the skillet on a low flame.
Mangia!
Serving Size: 2
No comments:
Post a Comment