Here's a terrific pasta recipe with a twist (of lemon that is). It's quick, delicious and nutritious!
Spinach, Lemon, & Ricotta Pasta
Ingredients:
16 ounces rigatoni, farfalle, or other favorite pasta shape
2 T. olive oil
¼ c. finely grated Parmesan cheese
1/3 c. chopped (chiffonade*) basil leaves or 1 T. dried basil
Salt & Pepper to taste
1 6 ounce bag or 6 cups of fresh baby spinach
8 ounces (1 cup) ricotta cheese
Directions:
Cook pasta in large pot of boiling, salted water according to package directions. Drain and return to pot.
Combine oil, lemon juice, Parmesan cheese, basil, salt & pepper in a bowl. Add to pasta along with spinach. Toss well to coat.
Divide pasta into 4 bowls or plates and top each with a dollop of ricotta cheese.
Some great add-ins would be chicken breast sautéed in garlic and olive oil, kalamata or black olives, and/or cherry tomatoes.
*An easy way to slice basil is to stack the leaves and roll it up. Then slice across the roll forming thin ribbons. This technique is called chiffonade.
Ingredients:
16 ounces rigatoni, farfalle, or other favorite pasta shape
2 T. olive oil
¼ c. finely grated Parmesan cheese
1/3 c. chopped (chiffonade*) basil leaves or 1 T. dried basil
Salt & Pepper to taste
1 6 ounce bag or 6 cups of fresh baby spinach
8 ounces (1 cup) ricotta cheese
Directions:
Cook pasta in large pot of boiling, salted water according to package directions. Drain and return to pot.
Combine oil, lemon juice, Parmesan cheese, basil, salt & pepper in a bowl. Add to pasta along with spinach. Toss well to coat.
Divide pasta into 4 bowls or plates and top each with a dollop of ricotta cheese.
Some great add-ins would be chicken breast sautéed in garlic and olive oil, kalamata or black olives, and/or cherry tomatoes.
*An easy way to slice basil is to stack the leaves and roll it up. Then slice across the roll forming thin ribbons. This technique is called chiffonade.
Enjoy!
Karen & Rick
!
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