Lemon Rosemary Pathiers

This was a recipe I got to see at the cooking class I took at Thanksgiving Point. I really liked them.

Lemon Rosemary Pathiers

1 sheet of puff pastry- frozen section
1 cup sugar- raw natural sugar (I would do 1/2 cup granulated 1/2 raw)
1 lemon rind, grated
1/2- 1 tsp fresh rosemary, chopped ( I used dried and it was just as good)

Roll puff pastry out to 11 x 14 (if necessary). Mix sugar with lemon rind and reosemary to release flavors. Spread a little butter over pastry. Spread sugar mixture over the pastry sheet. Roll from each end into the center and slice about 1/4" slices. Place on a parchment lined sheet and bake at 400 degrees for 9-10 minutes until golden. Serve with sorbet.

Lemon Veggie Pasta

This is a very light and healthy meal. It doesn't have any meat which I try to do at least 2 meatless meals a week aiming for 3. Fred and I really enjoyed it. The kids liked the pasta but not the veggies. When I make it again I will heat up the sauce without the cheese then add it in the end. It was lumpy but sill good.

Lemon Veggie Pasta

1 cup plain yogurt or Greek yogurt
1/2 up grated Parmesan cheese
zest from 1-2 lemons (try 2 the first time!)
1/2 teaspoon sea salt or Himalayan salt
1/2 teaspoon fresh ground black pepper
16 oz whole wheat angel hair pasta (or any other whole grain angel hair like barley, spelt, etc.)
2 Tbsp olive oil
5-6 medium zucchini
3 garlic cloves
1 pint cherry or grape tomatoes

Directions

Set a large pot of water on high heat to boil. Meanwhile, in a small sauce pan, stir together yogurt, parmesan, lemon zest, salt and pepper. Set pan over the lowest heat to warm up while you continue prepping.

Add noodles to boiling water and cook according to package directions for al dente pasta (al dente means almost done. This recipe doesn't like mushy noodles).

Pasta is cooking, now you have about 9 minutes to do the rest. Totally doable! Add olive oil to a large skillet on medium high heat. Slice zucchini into thin strips (about 1/3 inch wide) and then gather all the strips in a stack and slice them in half lengthwise. Add zucchini to the skillet. Add the garlic as well.

Stir your sauce and take it off the heat. Check your pasta, make sure it's not done already. It's probably been going about 5 minutes now, so you've got about 4 more minutes until it's al dente! Slice each tomato in half. Check the zucchini. If it's just starting to tenderize, add the tomatoes and stir it all around in the pan until the tomato skins just start to wilt or shrivel (about 1 minute)

Pour the sauce into the veggie skillet and stir to coat. Remove skillet from heat, drain the pasta, and stir the pasta into the skillet (or if the skillet isn't big enough, stir it all together in a large bowl). Serve!

Serves 6-8. Approx 300 calories per serving

I hope your family enjoys this healthy pasta recipe as much as mine does!