January 31
Baked Pasta
We had this meal planned as soon as we had
Wednesday's meal planned. We made sure to have plenty of
pasta leftover from that meal to serve as the base for tonight. Baking the
pasta (and adding ricotta) keeps the meal fresh. Plus we enjoy a new salad
tonight - with a garlic lemon parmesan dressing!
Menu
- Baked Pesto Pasta, Leftover
- Garlic Lemon Parmesan Dressing [View Recipe]
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Ingredients
- 1 tablespoon lemon (freshly squeezed)
- .5 teaspoon mustard
- 1 clove garlic (smashed and peeled)
- salt & pepper
- 3 tablespoons oil
- 1 tablespoon cheese (freshly grated)
Instructions
We start by combining all the ingredients except the cheese in the beaker of our immersion blender. We blend for about 30 seconds to combine. We strain through a fine strainer into a resealable plastic container to remove any bits of garlic and spices. We stir in the cheese and taste for seasoning. We add a little freshly ground black pepper and serve. The leftover dressing can be stored in the fridge for a couple of days.
- Caputo's Italian Bread