Note: the events discussed in this post occurred Wednesday, July 26. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!
I started to watch a documentary a few days ago called What’s With Wheat? The documentary went back into the history of wheat, how it has changed genetically, the health effects of modern wheat, etc… It was really interesting!
…But I love pasta too much to ever cut wheat out of my diet entirely. Even so, I decided that last week I was going to attempt to go Gluten Free for just seven days and monitor the health effects it had on my body. Surprisingly enough, it went rather well. But that’s a story for a different day, folks!
I was a little taken aback when I realized I planned a pasta dish on the week I was supposed to be gluten free. I needed to work on being more flexible with my schedule, something I really struggle with. No matter how much I did not want to, I would go with the flow and make the pasta dish. So, lo and behold, I made Mina Stone’s Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley.
I’m a pasta girl. Always have been, always will be. It’s got a special place in my heart, y’know? I remember as a kid that any time I went out to dinner with my family, spaghetti and meatballs would be my food choice.
So creating a pasta dish that did not involve meat, red sauce, or any sauce in particular? I was honestly a bit skeptical.
It turns out that this dish is now one of my all-time favourite pasta dishes.
Better than shrimp scampi. Better than chicken parm. Better than pasta with alfredo sauce.
Like many of Mina’s recipes, the ingredients are minimal. In spite of that, the ingredients she chooses to put together create such an exquisite mesh of flavours. This recipe is definitely one of my favourites thus far.