Tag Archives: spinach

Ricotta-Spinach Pasta

November 14, 2012
Shannon
1 comment
food, nuts, pasta, peppers, spinach, vegetarian

I poured a bowl of cereal the other morning and suddenly realized just how different my eating habits are from when I was younger. The cereal is the same but the teaspoons of sugar on top are no longer there. The cartons of Ben & Jerry’s ice cream which I used to scarf down in one sitting doesn’t even make its way into my shopping basket anymore. And the overflowing bowls of pasta I used to eat for dinner day after day are few and far between now. But I still love pasta so the fact that I don’t eat it so often makes it all the more better when I do eat it. I try to eat whole-wheat pasta whenever possible but since I’ve started this blog, I’ve been introduced to refrigerated pasta which cooks in two minutes and has a softer texture. This recipe for Ricotta-Spinach Pasta uses refrigerated pasta which means it can be made in no time.

Fettuccine is tossed with sautéed red peppers, chopped walnuts and spinach before being topped with lemon-flavored ricotta cheese. The walnuts, which I love, give the dish a crunch which is interesting with the pasta. The ricotta provides a creamy element and the lemon provides a fresh brightness. The is a light pasta dish that I liked but thought was missing something. I ate all of it, so it was good enough to me. But I kept thinking that a splash of balsamic vinegar would bring it to life. If you try this, let me know what you think.

The ingredients:

Cook the pasta according to package directions and drain, reserving 1/2 cup pasta water.

In a small bowl, combine ricotta, lemon rind, salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add bell pepper; sauté 2 minutes. Add walnuts, salt, and garlic; sauté 2 minutes. Stir in remaining oil and lemon juice.

Add pasta, pasta water, and spinach; cook 1 minute or until spinach wilts.

Top with ricotta mixture and rind strips, if desired.

Additions: None

Omissions: None

Substitutions:

Part-skim ricotta

Overall Rating: Like It

Source: Cooking Light Magazine

Fluffy Florentine Frittata

It’s hard to believe that this coming weekend is Labor Day already. My how time is flying. While it’s sad to say an unofficial goodbye to summer, I’m sure you are like me and welcome a 3-day weekend (if you get one, that is). Long weekends always put me in the mood for brunch so I got started a little early and I’m bringing you some brunch foods to get you ready for the weekend. Eggs, potatoes, fruit and a creamy smoothie are just what I have a mind. Up first, Fluffy Florentine Frittata.

Egg whites are beat until fluffy and doubled in size before being folded into a mixture of yolks, spinach, and ricotta cheese. The end result is a light, fresh frittata that is both filling and healthy. A pinch of nutmeg brings out the flavor of the spinach and a topping of parmesan cheese adds a lovely salty bite. I have to admit, I don’t often make any of Rachael Ray’s recipes and after making this recipe, I’m really not sure why. This was one of the best frittatas I’ve ever had and it was so easy to make. Beating the egg whites is the key to keeping this frittata light. Frittatas have intimidated me before but no more. I will use this recipe every time with all different kinds of veggies.

The ingredients:

In a medium skillet, heat the olive oil over medium heat and add the garlic. Cook until softened.

In a bowl, beat the egg whites until stiff peaks form.

In another largers bowl, beat the egg yolks and stir in the spinach and ricotta cheese; season with the salt, pepper and nutmeg.

Fold in the egg whites.

Pour the mixture into the hot skillet and cook over medium heat until just set around the edges, about 2 minutes.

Transfer the frittata to a 400°F preheated oven and bake until golden and fluffy, about 15 minutes.

Sprinkle the parmesan cheese over the top and bake for 2 minutes. Cut into wedges and serve immediately.

Additions: None

Omissions: None

Substitutions:

Part-skim ricotta cheese

Overall Rating: Love It

Source: EveryDay by Rachael Ray

Penne with Vodka Sauce & Vegetables

August 8, 2012
Shannon
0 comments
food, pasta, peas, spinach, tomatoes, vegetarian, zucchini

I’ve noticed a pattern in the food I’ve been eating lately – vegetarian and with zucchini. For someone who didn’t touch zucchini as a kid and grew up eating deer meat and rabbit, this is an interesting revelation. Trust me when I tell you, I prefer my diet much more now. Although I wish I didn’t eat so many carbs, I’m happy that I don’t eat nearly as much as I did when I was a vegetarian and ate pasta constantly. As in every single night. Because things have changed, I look forward to a hearty pasta dish, especially one made with vodka sauce. Penne with Vodka Sauce and Vegetables is a lightened up version of regular pasta in vodka sauce which is hearty enough that you won’t even notice the fact that there is no meat in sight.

Whole-wheat penne is mixed with zucchini, peas, onion and spinach and tossed in a tomato sauce made with vodka and half-and-half. The sauce is creamy and light, given subtle touch of heat from red pepper flake. Add Canadian bacon for an additional flavor boost as per the recipe if you prefer. This recipe makes a ton, making it perfect for a family, guests or tons of leftovers. This will be my lunch and dinner for days but that’s ok. I’m used to eating a lot of pasta.

The ingredients:

Cook penne according to package directions, approximately 11 minutes. Add zucchini and peas during last 3 minutes and stir in spinach. Drain and place back into the pot.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 5 minutes, stirring occasionally; add vodka and cook 1 minute.