Tonight's dinner is also from my friend Martha. I found this recipe on her website and it was originally published in Everyday Food, March 2004.
Actually, you will notice that many, many of my dinner ideas come from Martha. I will always reference the sources and I will always note any adjustments I make to the recipe on this blog.
Bon Appetit!
Prep: 5 minutesTotal: 20 minutes
Ingredients
Serves 6
1/3 cup almond slices
Coarse salt and freshly ground pepper
1 pound pasta-penne, rigatoni, fussili, etc.
2 garlic cloves, minced
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 350 degrees. Spread almond slices on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions.
In a saute pan, heat olive oil, add garlic until fragrant. Add spinach and 2 tablespoons of water and steam for 2 minutes. Add the ricotta cheese and season generously with salt and pepper. Toss well with the pasta. Serve immediately, topped with a little more ricotta, almond slices, and Parmesan.
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2 comments:
sorry we missed that one, Leslie is stopping by tonight...
Hmm, this dish was missing a robust flavour. In my opinion, the flavour was too subtle. Next time, I will use more garlic and chopped basil and I will add a dash of nutmeg to add to the nuttiness of the almonds.
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