After a lovely week of just 70 something degree weather yesterday it shot back up to 86. No wait that’s just how hot it was in my kitchen.
Using the oven was not an option.
It was also one of those situations where I’d neglected to plan anything for dinner and it was too late to go to the store.
Bad Mommy! No ice cream!
So, I went scrounging in my cupboards and in the fridge. This is what I found:
1 Box Bow tie pasta
2 lemons
1 cup grated Parmesan cheese
1/2 cup mushrooms
2/3 cup heavy cream
3 Eggs
2 tablespoons parsley
1/2 cup chopped bacon
Prep:
Zest and juice the lemons
Roughly chop the mushrooms, parsley and bacon.
Whisk together the heavy cream, eggs, parsley, lemon juice and zest, and half the Parmesan cheese.
If cooking immediately set aside, If you’d like to make the sauce in advance, you can put it in the fridge for later.
Brown the bacon and mushrooms and cook and drain the pasta.
Combine the cooked pasta and the browned bacon and mushrooms, stir well.
Next, pour in the egg and cream mixture and stir until mostly absorbed by the pasta. You can mix in a little more cheese if you want.
I served it with an arugula and tomato salad.
The great thing about Lazy Day Pasta is you can use just about anything to accompany your sauce.
Here are some ideas
Spinach
Arugula
Sautéed Carrots
Frozen peas
Cubed ham…. Whatever you have leftover really.
Let me know in the comments what you found in the fridge!
Kathleen Rear 