Finding pasta recipes that don’t include dairy and/or tomato is nearly impossible so we have to create our own. If you’re dairyfree and decide to go to an Italian restaurant you will quickly see how limited your options are. Pretty much every menu item contains butter or cream in the sauce. Now throw in a tomato allergy and you’re left with a salad or dry chicken breast. Occasionally we find a restaurant that will substitute oil and garlic for an actual sauce but let’s get real, that’s as plain as you can get and gets old fast. This is why this recipe is a lifesaver if you’re craving Italian. Carson’s dairy eating Dad even approves.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons wet minced garlic (comes in a jar)
- 2 lemons
- 1 bag of organic frozen peas (we use Wegmans brand organic sweet peas)
- 1/2 box bowtie pasta (we use organic Wegmans brand)
- 1/4 cup water
- 1/2 cup water from pasta -after cooking
- 1 small yellow onion
- 1 teaspoon sugar (we use Wegmans organic brand)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
Bring water to boil for pasta. Place pasta in boiling water for 12 minutes (or desired tenderness).
Now while the pasta is cooking you have just enough time to make your sauce from start to finish! Go…
Cut lemons in half. Squeeze juice into bowl to make sure there are no seeds.
(Carson has to taste test the lemons after squeezing the juice) Add 1/4 cup water and frozen peas to pan. Cook for another 3-5 min until peas are soft. Add lemon juice, sugar, salt, pepper and Italian seasoning. Stir. Pasta timer should go off right about now! Drain your pasta saving 1/2 cup water.
For an extra bit of yummy, you can also add shrimp to this dish. I usually buy frozen already cooked and throw in after the peas are cooked. With or without, this is a winner with Carson and the rest of the family.