And the recipe was outrageously simple. But it was a little one dimensional, if you want my opinion. Here's the original recipe and how I modified it last night:
Linguine with Lemon Cream Sauce (from Vegetarian Times)
8 oz. dry linguine
1/2 cup light cream cheese
2 Tbs. olive oil
1 lemon, zested and then juiced
1/2 cup chopped parsley
True to their word, the recipe couldn't be easier: Cook linguine according to package directions. In a saucepan, warm cream cheese, oil and lemon juice over low heat. Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into cream cheese mixture. Add pasta, lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired.
And if you like creamy lemony goodness then you can just stop right there. But I was thankful I had pine nuts on hand, to toss on top, for a little texture and alternate taste. Then about half way through my bowl, I decided I wanted more flavor than just lemon so I added my sides to the pasta and mixed it all together. I'd made: roasted zucchini (400 degrees on a cookie sheet, drizzled with a bit of olive oil and a sprinkling of kosher salt for about 12 minutes or until al dente and turning golden brown) and some chicken sausage I'd run through the shredder attachment on my Cuisinart b/c I wanted it "ground" instead of sliced for a few things coming up. And with those two additions, it was a pretty interesting meal.
I am posting the original recipe now because I said I would on the FB page, but I think I'll work on tweaking this recipe a little more when I get back to town. It's got potential...