We felt the dish was the right amount of creamy and lemony (without the same calorie count of alfredo sauce!), and the veggies were so satisfying. I served it with freshly grated parmesan cheese, crushed red pepper and coarse black pepper. Since it was a Friday night dinner, I decided to make home-made bread (which I rarely do!). It was a heartwarming treat. This recipe was amazing, I would highly recommend it! I paired it with a spicy greek yogurt dip described below.
|I used my favorite bread platter we got in Lisbon, Portugal, and an ivory spreader from our trip to Tanzania!|
1 cup greek yogurt (I use fage 2% plain)
1/2 cup diced jalepenos
1/2 cup diced red bell peppers
1 clove garlic
1 table spoon lime juice
salt and pepper to taste
Method: After sautéing the jalepenos and bell peppers very slightly until softened, puree all ingredients in your food processor until creamy, add salt and pepper to taste! I used my mini prep food processor which I love for quick dips and gravies. You can enjoy this as a dip or spread!
I made hubby a great sandwich using this same bread and dip (as a spread) for lunch on Saturday. YUM.
Hope you all had a great spring weekend!