This recipe can be found on www.marthastewart.com. It was originally published in Everyday Food, April 2008. I love that it's simple and really healthful!
Prep: 10 minutes
Total: 25 minutes
Ingredients
Serves 4
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 tablespoons butter (or olive oil for a vegan option)
1 pound baby arugula (or a mixture of arugula and baby spinach)
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup walnut pieces, toasted
Directions
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Alternatively, you can add milk or almond or rice milk for a creamier texture. Garnish with toasted walnuts.
Showing posts with label Vegetarian Recipes. Show all posts
Showing posts with label Vegetarian Recipes. Show all posts
Wednesday, April 29, 2009
Monday, April 27, 2009
Roasted Tofu and Broccoli, served with Jasmine Scented Rice
This is one of Joe's favourite dinners and I love making it 'cause I know that dinner time will go really smoothly. There's no coaxing, bribing, yelling, etc. for him to finish his dinner. And it's soooo healthy for him!!
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
Tuesday, April 7, 2009
Curried Chickpeas served with Basmati Rice
INGREDIENTS
Serves 4
3 carrots, cut up into bite size pieces
2 medium yams, cut up into 1/2" cubes
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
Serves 4
3 carrots, cut up into bite size pieces
2 medium yams, cut up into 1/2" cubes
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
Wednesday, April 1, 2009
Frittata served with Salad and Tatsu's Baguette
Hello Friends and Neighbours and Guests!
I am also preparing a vegetarian option for tonight! In the past, I have made this Frittata in a cast iron skillet, cooking the egg mixture on the stove and then popping it into the oven to bake until complete. With the number of people who enjoy this dinner, I found a recipe on http://www.marthastewart.com/ that prepared this dish in a pie plate and baked in the oven from start to complete. Either way, this is a great dinner!
Tatsu's is a wonderful local bakery and you can find out more about them at http://www.tatsusbread.com/. Bon Appetit!
Ingredients
Serves 4
1 tablespoon olive oil
Coarse salt and ground pepper
6 large eggs
1/2 cup milk (cow's, goat's, almond, rice . . . whatever suits your family)
olives, roasted red peppers, marinated artichokes, spanish red onions
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce (optional)
1 cup shredded white cheddar or any cheese that suits your family (optional), tonight I will be using Goat's Milk Cheese
Directions
Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss olives, red peppers, artichokes, onions, oil; season with salt and pepper. Set aside.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using a hard cheese, stir in the cheese now. If using a soft cheese, crumble the cheese after the egg mixture is poured into the pie plate.
Pour egg mixture over vegetables and ensure even distribution of egg and veg. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
I am also preparing a vegetarian option for tonight! In the past, I have made this Frittata in a cast iron skillet, cooking the egg mixture on the stove and then popping it into the oven to bake until complete. With the number of people who enjoy this dinner, I found a recipe on http://www.marthastewart.com/ that prepared this dish in a pie plate and baked in the oven from start to complete. Either way, this is a great dinner!
Tatsu's is a wonderful local bakery and you can find out more about them at http://www.tatsusbread.com/. Bon Appetit!
Ingredients
Serves 4
1 tablespoon olive oil
Coarse salt and ground pepper
6 large eggs
1/2 cup milk (cow's, goat's, almond, rice . . . whatever suits your family)
olives, roasted red peppers, marinated artichokes, spanish red onions
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce (optional)
1 cup shredded white cheddar or any cheese that suits your family (optional), tonight I will be using Goat's Milk Cheese
Directions
Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss olives, red peppers, artichokes, onions, oil; season with salt and pepper. Set aside.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using a hard cheese, stir in the cheese now. If using a soft cheese, crumble the cheese after the egg mixture is poured into the pie plate.
Pour egg mixture over vegetables and ensure even distribution of egg and veg. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
Tuesday, March 24, 2009
Linguine with Spring Vegetables
This recipe comes from Martha Stewart's website. Since it's Spring, I'm looking for dinner options that are lighter. I can't wait for all of us to see how this turns out. Happy Eating!
Prep: 20 minutesTotal: 20 minutes
Ingredients
Serves 4
Coarse salt and ground pepper
3/4 pound linguine
1/2 1b asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
2 garlic cloves, minced
1/2 cup heavy cream (or non-dairy alternative or optional)
1 tablespoon butter, cut into pieces (or olive oil)
2 tablespoons fresh tarragon leaves
Directions
In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Prep: 20 minutesTotal: 20 minutes
Ingredients
Serves 4
Coarse salt and ground pepper
3/4 pound linguine
1/2 1b asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
2 garlic cloves, minced
1/2 cup heavy cream (or non-dairy alternative or optional)
1 tablespoon butter, cut into pieces (or olive oil)
2 tablespoons fresh tarragon leaves
Directions
In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Monday, March 23, 2009
Tomato Lentil Pasta
Tonight's dinner is a vegan recipe from Canadian Living, Special Issue Winter 2009. It's a super easy dinner to prepare and it is very, very tasty! Have a great Monday and have a great dinner!!
Makes 4 cups
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
2 tbsp extra-virgin olive oil
1 onion, diced
1 carrot, diced
1 rib celery, diced
3 cloves garlic, minced
2 bay leaves
¾ tsp salt
¼ tsp pepper
¼ tsp dried thyme
¾ cup dried green lentils
1 can diced tomatoes
¼ cup dry red wine or water
2 tbsp chopped celery leaves and/or fresh parsley
Directions
In large shallow Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, bay leaves, salt, pepper and thyme, stirring occasionally, until vegetables are softened, about 8 minutes.
Stir in lentils, tomatoes, wine and 1 ½ cups (375 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened and lentils are tender, about 35 minutes. Discard bay leaves. Stir in celery and/or parsley leaves.
Cook desired pasta, something hearty like Rotini or Rigatoni. For the kids, try Elbow or Small Shell Pasta
Tip: Meat eaters may want to sauté 1 pz (30g) pancetta, diced, with the vegetables for extra flavour.
Thursday, March 5, 2009
Happy Birthday Dinner-Mac and Cheese!
Here's a special Happy Birthday to one of my customers! Happy Birthday to you!
Tonight, we're having Macaroni and Cheese. I have made this dinner countless number of times and it's always a hit! This recipe comes from my friend Martha. My secret is to use different cheeses. Tonight, I'm using White Old Cheddar, Medium Cheddar, and Colby cheeses.
Bon Appetit!
Ingredients
Serves 12
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
Directions
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Tonight, we're having Macaroni and Cheese. I have made this dinner countless number of times and it's always a hit! This recipe comes from my friend Martha. My secret is to use different cheeses. Tonight, I'm using White Old Cheddar, Medium Cheddar, and Colby cheeses.
Bon Appetit!
Ingredients
Serves 12
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
Directions
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Wednesday, March 4, 2009
Frittata served with Salad and Tatsu's Baguette
If you're making this dinner at home, use whatever is in your fridge like broccoli and cheddar, mushrooms, spinach. You can also include ingredients in your pantry like sun-dried tomatoes, sunflower seeds, olives. Let your imagination run wild and have fun with it . . . after all, it's dinner time!
Ingredients
Serves 4
1 tablespoon olive oil
Coarse salt and ground pepper
6 large eggs
1/2 cup milk (cow's, goat's, almond, rice . . . whatever suits your family)
olives, roasted red peppers, marinated artichokes, spanish red onions
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce (optional)
1 cup shredded white cheddar or any cheese taht suits your family (optional)
Directions
Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss olives, red peppers, artichokes, onions, oil; season with salt and pepper. Set aside.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheese.
Pour egg mixture over vegetables and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
Ingredients
Serves 4
1 tablespoon olive oil
Coarse salt and ground pepper
6 large eggs
1/2 cup milk (cow's, goat's, almond, rice . . . whatever suits your family)
olives, roasted red peppers, marinated artichokes, spanish red onions
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce (optional)
1 cup shredded white cheddar or any cheese taht suits your family (optional)
Directions
Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss olives, red peppers, artichokes, onions, oil; season with salt and pepper. Set aside.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheese.
Pour egg mixture over vegetables and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
Tuesday, March 3, 2009
Roasted Tofu and Broccoli, served with Jasmine Scented Rice
This is one of Joe's favourite dinners and I love making it 'cause I know that dinner time will go really smoothly. There's no coaxing, bribing, yelling, etc. for him to finish his dinner. And it's soooo healthy for him!!
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
Thursday, February 19, 2009
Curried Chickpeas served with Basmati Rice
I have been making this dish since I was in university. Funny, I was on allrecipes.com and found a hauntingly similar recipe to mine and have taken the best of both and voila, here it is.
I cook the rice with cardamom pods just for added flavour . . . very aromatic.
Please keep in mind that I make adjustments to each family's orders according to their dietary needs. Enjoy!
INGREDIENTS
Serves 4
2 medium potatoes, cubed
2 carrots
1 medium yam
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
I cook the rice with cardamom pods just for added flavour . . . very aromatic.
Please keep in mind that I make adjustments to each family's orders according to their dietary needs. Enjoy!
INGREDIENTS
Serves 4
2 medium potatoes, cubed
2 carrots
1 medium yam
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
Frittata served with Salad and Tatsu's Baguette
I've mixed up the dinner plans. Frittata was supposed to be served yesterday and Roasted Tofu & Broccoli today. Sorry for the confusion. I will be serving the Frittata tonight.
This is something I just whipped up one day. It was dinner time, there were no dinner arrangements (result of a busy day, I'm sure) and all of these ingredients were in my pantry. Lucky for me!
I've been making this dish from imagination so tonight, I'll be sure to measure out the ingredients so that you will have it for future reference.
Ingredients
Eggs
Milk (Almond, Goat's, Cow's, depending on the order)
Spanish Red Onions
Roasted Red Peppers
Marinated Artichokes
Pitted Black Olives
Salad Greens and Tatsu's Baguette
Cheers!
This is something I just whipped up one day. It was dinner time, there were no dinner arrangements (result of a busy day, I'm sure) and all of these ingredients were in my pantry. Lucky for me!
I've been making this dish from imagination so tonight, I'll be sure to measure out the ingredients so that you will have it for future reference.
Ingredients
Eggs
Milk (Almond, Goat's, Cow's, depending on the order)
Spanish Red Onions
Roasted Red Peppers
Marinated Artichokes
Pitted Black Olives
Salad Greens and Tatsu's Baguette
Cheers!
Tuesday, February 17, 2009
Pasta with Ricotta, Baby Spinach, & Toasted Almonds
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.
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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