30 September 2010

Recipe: Lemon & Thyme Pasta - how its meant to be!

It's not often that I cook. Our resident chef is streets ahead of me when it comes to whipping up fantastic meals on the fly.

And tonight things went a little awry. I think its because I had it in my head that I was going to do a blog post on it, and I was too busy taking photos, thinking about the post and not concentrating hard enough on what I was doing...that'll learn me.

In the process, I think we ended up with twice as much salt and I completely forgot the lemon zest. It still tasted fine (a little salty), but I know I've definitely made it better.

So here's the recipe - but how it's meant to be made...LOL!

Lemon & Thyme Pasta - ready in 20 mins!

Zest and juice of 2 lemons
1 garlic clove or 1 heaped teaspon of lazy garlic
4 sprigs of thyme (1 Tbsp of stripped leaves)
1 tablespoon of olive oil
1 1/2 teaspoons of Maldon sea salt (not 1 Tbsp like I used!)
3 Tbsp grated cheese
Veges of your choice for frying (broccoli, onion, courgettes, celery etc)
1 sausage per person or 1 large chicken breast
Spaghetti noodles

1. Bake sausages in oven 200 degrees for 20 minutes. Once cooked, chop into slices.
2. Fry veges
3. Mix lemon juice/zest, thyme, garlic, salt and olive oil together
4. Cook spaghetti noodles in boiling water until cooked
5. Pour spaghetti and sauce over veges
6. Stir in grated cheese

Serve and enjoy!

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