Have you entered to win a case of Apple Cinnamon, Passionfruit, and Blood Orange Chobani yet? It’s pretty cool to see my name right on Chobani’s homepage. Go check out my guest post if you haven’t already! This recipe is another way I like to use greek yogurt – I loved hearing about your beginnings in the kitchen, too!
What are your thoughts on the Barefoot Contessa (Ina Garten/In-a garden)?
I get annoyed at the way she calls her husband “my Jeffrey”. Makes it sound a lot more like she’s just the woman on the side. He’s “out of town” a lot too – seeing his real family maybe?
I also can’t stand her overpriced specialty shops in the Hamptons. I’ll never forget her driving her Mercedes through the snow to deliver her decadent Christmas cookies to her “neighbors”. She’s like an overly preppy Paula Deen.
But the woman can cook. Before I really started cooking on a regular basis, I made every single recipe from this episode after watching the show, right down the Plum Cake Tatin (absolutely delicious, by the way – just not Lent friendly).
Pasta is one thing I don’t crave very often, but this past week, I lightened up her Lemon Fusilli with Arugula. Ina’s recipe (pictured above) calls for 2 cups of heavy cream, but I was able to recreate the creamy, cheesey citrus sauce with only a fraction of the fat and calories.
- I replaced the heavy cream with a pureed mixture of Chobani and cottage cheese – tasted like ricotta cheese and cut down on cooking time dramatically
- I roasted the vegetables to make them more flavorful, and used more than the original recipe called for
- I used whole wheat pasta for added fiber and protein, but used less over all
Lightened Up Lemon Parmesan Fusilli
[adapted from Ina Garten’s Lemon Fusilli with Arugula]
- 10oz (3/4 box) whole grain pasta
- ~ 2 cups broccoli florets
- 1 pint cherry tomatoes, halved
- 1 Tbsp olive oil
- 1/3 cup low fat cottage cheese
- 1/2 cup plain Chobani 0% greek yogurt
- 1 tsp minced garlic
- 1/4 cup freshly grated parmesan cheese
- zest of 1 lemon
- 1-2 tsp lemon juice
- salt & pepper, to taste
- ~ 3 cups arugula or other small greens (optional)
- Pre-heat oven to 400.
- Prepare pasta according to package directions.
- Toss broccoli florets and tomatoes in olive oil. Season with salt and pepper as desired.
- Spread in single layer on foil lined baking sheet & roast 20-25 minutes, until tomatoes start to wilt and broccoli is tender.
- While vegetables are cooking, combine cottage cheese, yogurt, and garlic in a blender or Magic Bullet. Stir in lemon zest and parmesan.
- Toss pasta with “sauce”, then stir in vegetables. Add in lemon juice to taste (depends on your preference and the amount flavor from the zest) and greens, if desired.
I had every intention of using a bunch of arugula from the fridge (the whole reason I even decided to make this recipe), but completely forgot. I’ll use it with the leftovers!
Approimate nutrition (per 1/6th of recipe): 300 calories, 5.5 grams fat, 16 grams protein
1/6th of the original recipe is 535 calories and more than 21 grams of fat, but this tastes just as delicious!
Have you ever seen a dish on a cooking show and just HAD to try it right away? Who is your favorite Food Network chef – or who do you find most annoying?