Mystery pasta

So, I really have too much of an addiction to cooking. I spend more money on food ingredients than I do on hospital clothes (which if you're a young professional, you know isn't easy to save on that).

Anyway, just had a long day of classes and tutorials and was in my carpool on the way home and started craving this pasta dish I usually make when I'm super lazy but need a little flavour. I adapted it from the Lemon Butter Baked Shrimp by LittleBitOfEverything.

My Mystery Refrigerator Pasta

Ta da! Probably looks more all over the place here, but let's look at the mystery ingredients that made the cut.

Ingredients

- spaghetti (I just made a ring with my fingers about 3cm in diameter and made enough for lunch the day after)

- 1 lamb chop (I really like lamb) 

- 3in of chorizo

- 2 pods garlic

- 2 Tbsp olive oil

- 1 lemon

- dried/fresh parsley

- dried rosemary (for seasoning)

Optional: 1 egg

Method

1. First boil the spaghetti in a pot of water until al dente, I usually add a pinch of salt to the boiling water. If you overcook it you've failed one of the crucial lessons of life: Never overcook spaghetti.

2. I get the lamb chops frozen from Aldi and they're usually €3 for a bag of 6, so not bad for an occasional flavour. Defrosted them first before slicing it up and then with a little olive oil fried it in the pan with some salt, pepper and rosemary. I LOVE rosemary.

3. Once the lamb is cooked but not browned yet, i had chopped the chorizo into chunks that I just tossed in to get that warmed up a little before removing all the meat from the pan.

4. Fry the garlic in the 2Tbsp of olive oil and once it's aromatic toss the cooked spaghetti in. Stir to coat the pasta with the oil and garlic. (Medium low temperature)

5. Squeeze the juice of 1 lemon (or 2 depending on how lemony you like it, or how dry it is) onto the pasta and toss some more. 

Optional step: I cracked an egg into the pan at this point and fried it with the pasta. 

6. Add salt and pepper to taste, and toss some parsley in to make it look fancy and like you're succeeding in life. (I had no parsley so I used dried basil)

7. Toss the meat back into the pan and toss some more. I ended up tossing some leftover roast chicken I made the day before in as well to finish it and make more fridge space.

Enjoy while watching an episode of Big Bang Theory. I made enough for dinner and lunch the next day with what seems like an endless parade of classes. 

NB: I would usually make the shrimp I previously mentioned and then just toss that with pasta, but I felt like switching it up this time and I still got the lemon garlic flavour I was craving. Plus, the shop with the good shrimp was closed once I got back from class.