Recipes
From "Maple Street Co-op News", Aug/Sep 2007
Light & Tangy Lemon Pasta
By Sue Verstraten
With the new range of organic pastas we have at the Co-op, I thought
a recipe my daughter Yacoba created would be this issue's choice. It's
quick and tasty and you can use any pasta you like, though I prefer
pasta bianca (white) linguine for this recipe.
Ingredients
1/2 cup chicken stock, or vegie stock if preferred
1 large lemon, juiced (about 1/2 cup juice)
2 tblspn olive oil (as required
2 tblspn chopped parsley
2 large onions, chopped finely
2 cloves of garlic, crushed
1 cup sliced button mushrooms
1 small red chilli (optional)
1/2 tspn cracked pepper
200 g baby spinach or silverbeet
Method
Cook pasta of choice in a large pot with plenty of rapidly boiling water.
While pasta is cooking, sautŽ onion in olive oil gently until transparent,
then add mushrooms, garlic and chilli. Keep frying until a light golden
colour develops, then add juice and stock, simmer and reduce a little,
then add spinach, cracked pepper and parsley. When pasta is al dente,
drain, add a large dob of butter and extra cracked pepper. Take the
sauce off the heat and pour over the pasta, stir through and serve with
freshly grated parmesan cheese. My favourite cheese to use for this
recipe is a Granda Padano from Colin James.
[From "Maple Street Co-op News", August/September 2007; published
by The Maple Street Co-operative Society Ltd, 37 Maple Street, Maleny,
Qld 4552, Australia, tel (07) 5494 2088, email maplest.co-op@serv.net.au,
website http://www.maplestreetco-op.com.au]