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Lemon and pasta
02/03/04 05:48 PM

sugar

Reged: 02/08/03
Posts: 223
Loc: Calistoga, CA

I just discovered something great. I cooked
some Gnocchi and for the sauce I just used a
tad bit of low fat butter with onion powder,
garlic powder, salt, and pepper and a dash of
lemon. The lemon made it taste so good. I
tried this mixture again on pasta and it was
great. Something about the lemon brings all
the flavors together unlike when I add the
same things without the lemon. I didn't even
need or want any cheese on it because it was
so good. For now on all my pastas and rices
are going to have lemon in them.

Oh, I even ate broccoli for the first time in
months (cooked very well and mashed) and it
didn't bother me because I had the wonderful
soluble pasta.

I have one question not pertaining to pasta.
I read somewhere (I think on this board) that
turnips are a soluble fiber. How do you cook
them? Eating them raw is nice but burpy.

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Entire thread

Lemon and pasta
sugar
02/03/04 05:48 PM

Re: Rutabagas and Turnips
Karin
02/04/04 08:20 AM

Re: Rutabagas and Turnips
sugar
02/05/04 03:48 PM

Re: Rutabagas and Turnips
suzyq
02/04/04 05:27 PM

Re: Rutabagas and Turnips
sugar
02/05/04 03:50 PM

Re: Rutabagas and Turnips
Kandee
02/05/04 04:59 PM

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