As most of my meals start on nights I've got essays to write, I started by opening the fridge to see what I had. The first thing I grabbed was my tub of plain greek yogurt I always have on hand. I love it and I use it in everything from deviled eggs to a dollop on a bowl of soup instead of sour cream. The next thing my eye fell on was the half a lemon I had left over from the day before. Three tablespoons of the yogurt and the juice I managed to squeeze out of the lemon went into my little red bowl and got mixed together with a dash of "Italian Seasonings" that I found in my cupboard (one of those spice blends that McCormick makes). It definitely needed something more, so I looked in my fridge yet again and grabbed my jar of my favorite marinara from a local restaurant and added a quarter cup to the sauce. It made my boring meal of plain cheese ravioli so much more enjoyable.
|the sauce in progress|
- 3 tbs plain greek yogurt
- juice of half a lemon
- 1/4 cup marinara sauce
- Italian spices
I really enjoyed this as a pasta sauce and used it again the next night over a plate of roasted grape tomato and Italian sausage pasta. It’s quite tangy though, with the greek yogurt and the lemon. I found that with the parmesan cheese over top (I’m a liberal cheese-sprinkler) it balanced it out perfectly and reminded me somewhat of my favorite lemon alfredo, which is made with cream cheese. If you aren’t going to add the parmesan, I would recommend adding something to balance out the tangyness of the yogurt and lemon, perhaps increasing the sweetness by increasing the tomato sauce.
|over the next night's pasta|
This sauce was absolutely perfect for a night when I couldn't take much more than five minutes for dinner but wanted something interesting than plain cheese ravioli. It takes all of two minutes to put together, which is perfect for a busy college student during finals.
On a side note, I'm now on vacation, today was absolutely beautiful and I even got a little bit of a sunburn. Life is good.