When I hear a new song that I love, I put it on endless rotation until I'm sick of it. I sing it in the shower, I play it in the car, and I hum it while having sex.
Okay, you got me. I don't hum while having sex.
I've been doing the same thing lately with pasta. I'm in a major pasta rotation rut. When I throw together a pasta dinner it usually consists of whole-wheat linguini, some grilled skinless chicken breast and either sun-dried tomatoes or basic spicy tomato sauce.
Okay, you got me. REALLY predictable and not so creative.
Our 85 degree weather today (sorry east-coasters) inspired me to think fresh and spring-like. It paid off with this totally scrumptious pasta dish. Excuse me now but I have to go sing some Gwen Stefani and help Ed with the dishes.
Okay, you got me. I don't help Ed with the dishes.
PENNE WITH LEMON, PROSCIUTTO AND VEGGIES
1 green onion, white and greens, chopped
1 TBS butter
1 cup white wine
2 cups low fat, low salt, chicken stock (best if home made)
Okay, you got me. I didn't make my own)
3 oz prosciutto, sliced into 1 inch strips
1 tsp corn starch
pinch cayenne
zest of one lemon
1 tsp lemon juice
generous handful of broccoli crowns (bite-sized)
generous handful of snow peas (julienned)
3 TBS fat-free sour cream
shredded parmesan cheese for topping (optional)
Enough whole-wheat penne for two, boiled al dente and drained
Melt butter over low heat in small saucepan. Add chopped green onions and white wine. Cook over medium heat until wine is reduced by half, stirring occasionally. Add chicken stock and reduce by half again.
While stock is reducing, saute prosciutto in small non-stick skillet until crisp. Remove from skillet and set aside. Add broccoli and snow peas to skillet and cook and stir frequently over medium heat just until crisp tender. Remove and set aside.
When chicken stock mixture is reduced, add 1 tsp corn starch and wisk until well dissolved. Add lemon zest, lemon juice and cayenne and continue cooking about 5 minutes, stirring frequently, until slightly thickened. Lower heat and stir in sour cream. Cook over low heat for one minute.
Add drained penne back to pot. Add broccoli, snow peas, prosciutto and sauce. Stir while cooking over medium heat just until hot throughout. Serve hot with a touch of parmesan (if desired) sprinkled over top.
I used this wine to prepare the dish and enjoyed a glass with dinner.
Okay, you got me. I had two. 
I'm not immensily fond of white wines, but I found this wine to be exceptionally palatable. Not too sweet, earthy, rather grapefruity, and a lingering memory of its California oak barrel heritage. VERY drinkable. *hic*
8 comments:
Yum!
If you don't hum during sex, how do you explain that odd buzzing noise to Ed?
Holy crap that looks fabulous. THAT is exactly the kinda stuff that makes me mucho grande happy.
Ohh and I hope you are perspiring in your 85º weather. :P
Okay not really, but yeah I'm jealous.
xoxo
hmph....you and your 85 degrees! I dare you to share one day with a 20" snowfall and not retreat to a corner babbling incoherently.That's what I got for my birthday last Thursday.
Oh, and the Viognier? One of my favs, and so stinkin' good that I could hum about it during sex (don't tell the husband!) Try a McManis Vineyards 2003 Viognier if you can find it. I think it's erotic. Really.
I adore these easy summer pasta dishes and who doesn't like prosciutto. I bet that sour cream adds a different taste, gotta try that. Lately I've been replacing sc with Lebni cheese, less fat.
Who has time to make their own chicken stock? I always think it'd be a good idea...but it's so much easier to buy *shrug*
Looks simple and easy, definetly down my alley! I'm making this today!
Looks well. I will try it. Thank you
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