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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
As I mentioned last week, my mom subscribed to Cooking Light, where I spotted the Poached Eggs with Spinach and Walnuts. This week, I tried another dish from the magazine that caught my eye: Creamy Spring Pasta.I followed the recipe closely and ended up with a lovely, creamy dish.
It was good. Very good.
But it needed a little something. More pepper, for sure. Maybe more salt, too.
I remembered to add the toasted bread crumbs, but even that wasn’t enough to make it five stars.
Then I looked at the original recipe and realized I left out onion (I always leave out onion for digestive reasons) and tarragon. When I realized my oversight, I wondered if that was the key ingredient that would have given it the extra oomph?It was a solid 4.5 stars out of 5 without it.I’ll make it again sometime with tarragon and let you know how it goes.Please visit original recipe for ingredients and instructions.
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Photos by Ann Kroeker. All rights reserved. “Pin” these images in a way that links back to this particular page, giving proper credit.
That does look yummy! I think I would include the tarragon, too; it’s one of my favorite flavors.
Your Creamy Spring Pasta looks delicious, and I am sure you will enjoy it even more next time you make it. I like the addition of the breadcrumbs. Thank you for hosting, Ann, and have a lovely weekend.
I forget all about pasta during the winter. My go to method is the oven for almost everything I serve for dinner. We have the windows open down here in Texas, weather is in the 70’s and a stovetop dinner is just what the family needs. I love your honesty about the onions. I on the other hand…start my meals simmering onions and garlic in a pan and then go from there as the creative juices hit. It’s a bummer it hurts yor tummy. Your recipe looks fabulously yummy, Sans onions will be scrummy followed by a game of Gin Rummy
I like Cooking Light recipes a lot, but I usually have to add salt! 🙂 This looks delicious. I just love when all the spring veggies come into season! My contribution today is far less healthy!!!
Thanks for hosting Ann! Your pasta sounds delicious!
Your photos looked good enough to eat 🙂 My hubby loves onion in everything, so naturally we would add the onion, but yours looks good without it.
I enjoyed this dish too. A good volume of cooking light that month, wasn’t it!?