Creamy Chipotle Aioli
1/2 Cup Green Yogurt (I use FAGE)
1/4 Cup Mayo
1 clove of Garlic to taste
1 teaspoon of Lemon or Lime Juice
1 teaspoon of Olive Oil
1 teaspoon Honey or Maple Syrup
1,2, or 3 Chipotle Pepper (sold in a small can with adobo sauce)
Ground Pepper and Sea Salt to taste
I pulse mine in my Nutribullet or a food processor.
I store mine in these great squirtable containers.
Lite and Creamy Skillet Pasta
1/2 Box Pasta of your choice
1/2 Quart Vegetable Broth
2 Cloves of Garlic to taste
1-2 Shallots Chopped
1 Generous Handful of Fresh Spinach
Cherry Tomatoes halved
Pecorino Romano or Parmesan Cheese
Ground Pepper and Sea Salt to taste
Olive Oil
Saute the shallots and garlic in olive oil until fragrant and transparent. Add cherry tomatoes, stir one minute. Add pasta and cover with vegetable broth, reduce heat to simmer and cover with dutch oven lid. Keep stirring pasta until it’s just about the consistency you like and then add the spinach, cover again until wilted. Sprinkle generously with grated cheese, and salt and pepper to taste, keep stirring. Pasta will become creamy when it’s ready to serve.
I like to use my Lodge Dutch Oven for this dish.