Tag Archives: pasta

Quick Weeknight Meal: Lemony Ricotta Pasta with Basil

10 Sep

Well hello sarcastic followers! I know, I know. I’ve been MIA again. SO much going on. Weddings, weddings and more weddings. An unscheduled kitchen demo and remodel (another post!), raising new baby chicks and incorporating them into the current flock, gardening, and just life in general has been…hectic. BUT, I’m baaaaaack!

With summer drawing to a close, I was on the hunt for a recipe that would let me use of the last of the fresh basil. I froze a container full to use during the colder months, but still had a nice amount left of the plants that hadn’t been attacked by bugs or started turning brown. Then the the kitchn showed me a way with Lemony Ricotta Pasta with Basil.  After I read the comments, I made some modifications since there were people saying it lacked flavor. I doubled the lemon juice and zest, didn’t really measure the ricotta (so I’m sure I used more than the 2 cups, probably by about 1/2 cup), and added in garlic. I used an egg pasta for a little bit of a richer taste. The result was a bright, flavorful dish that was like summer in a bowl.

Hubs loved this dish as much as I did. If I were to serve it to a group for dinner, I’d use it as a side with some baked chicken and a salad. It was so quick to put together!

Lemony Ricotta Pasta with Basil

Lemony Ricotta Pasta with Basil

1 pound small shaped pasta – I used an egg pasta in rolled tube shape

2 1/2 cups whole milk ricotta

1 cup shredded parmesan cheese

2 tablespoons olive oil

6 garlic gloves, minced

Juice and zest of 2 lemons

Kosher salt and pepper to taste

¼ cup sliced basil leaves

1 cup reserved pasta water

 

Salt and boil a pot of water large enough to fit  your pasta of choice.

In a large bowl, mix your ricotta, parmesan, lemon juice and zest. Set aside.

Add your olive oil to a pan and heat over medium flame. Once oil is heated, add your minced garlic and cook for 3 minutes, stirring so it does not burn. Add your garlic oil mix to your cheese mix, stirring to combine. Salt and pepper to taste (I went heavier on the pepper for more flavor).

Once pasta is cooked to package directions, drain – reserving 1 cup of the pasta water. Add ¼ cup of pasta water to your cheese mixture and stir to combine. Add pasta and basil, stirring to combine. If you would like the sauce to be thinner, add more pasta water until you reach your desired consistency. The heat from the cooked pasta and the pasta water will warm the cheese sauce and make it nice and creamy.

Serve immediately! If you have leftovers, save any leftover pasta water to add to the mixture when reheating. This will keep the sauce creamy and delicious.

 

Supper Time: Chicken Meatball Soup with Spinach and Pasta

3 Jan

Holy balls it’s cold out today. 8 degrees when I woke up. The kind of cold that freezes the snot in your nose when you breathe in and makes your eyes water. Winter has landed. Happy New Year from Mother Nature. Yowza.

What warms the bones on a frigid cold day like today?  Homemade soup. MMM soup. Filling, hearty, and this one is quick and easy and fairly healthy with the pile of spinach and the chicken starring as the meat for this dish. Because it’s January of a new year and we know that everyone will be gung ho for the next month trying to stick to their resolution of dieting and losing weight. Me, I’m just glad the holiday binge eating is over and I can get back to eating like a normal person. (Normal meaning that cookies are not part of my daily meal plan, and I can eat meals AT HOME instead of running around all over creation visiting…and grazing…on other peoples food) This is kind of like a lazy version of wedding soup. But it’s still just as good. Add more spinach to the soup if you like to. Double the meatball recipe. Substitute collard greens or kale for the spinach. Whatever tickles your fancy. It’s adaptable. It’s dinner, from scratch and on the table in under an hour – that includes making the meatballs! How awesome is that??? It’s even better the next day, once the noodles and the meatballs have soaked up more of the broth. Make this. Your tummy will thank you. Seriously. It will say “mmm…thanks”.

Chicken Meatball Soup with Spinach and Pasta
1 lb package pasta – whatever shape you want
1 tablespoon extra-virgin olive oil
1 large garlic clove, very finely chopped
2-3 32oz cartons chicken broth (depending on how brothy you want your soup. The orzo will soak up broth)
Chicken meatballs (1 pound ground chicken mixed with 1/4 cup bread crumbs, 1/4 cup ricotta cheese, 3tbsp chives, 1/2tsp garlic salt and then rolled into 1in balls)
Kosher salt and freshly ground black pepper to taste
One 5-ounce bag baby spinach (I add 2 bags. we like a lot of spinach)
1-2 eggs, whisked to combine

In a large pot add the chicken broth and bring to a boil.
Add the chicken meatballs and cook in the simmering broth for 10 minutes. Add the garlic to the chicken broth, then add your pasta and cook to package directions. Right before the pasta is al dente, add the whisked eggs stirring with the whisk to create egg threads.
Turn off burner and remove pot from heat. Add the baby spinach and stir, until the spinach is wilted, about 1 minute. Season with kosher salt and black pepper to taste. Ladle the meatball-and-pasta soup into shallow bowls, top with shaved parmesan and serve.

*I add some more ricotta to the broth once the soup is done to give it a creamy flavor, about 1/2 cup. You don’t have to do this.

Simple Meal Idea – Spinach and Ricotta Dumplings

9 Jul

I love dumplings – and these ones are fantastically simple and delicious. Spinach, ricotta, parmesan – wow. They are quick and easy to make. You can make them on a weeknight. Yes, homemade pasta for a weeknight dinner. So many people feel that from scratch cooking has to be fussy and time-consuming. It really doesn’t. This meal from start to finish was at 30 minutes or less. While the dumplings were boiling, I was pan frying some strips of thin steak that I seasoned with nothing more than roasted garlic seasoning and some A-1. Hubs LOVED this meal. Thought it was amazing. Simple ingredients + minimal time in the kitchen means I get to have extra time to relax and enjoy the hubsters company. It’s lovely.

Spinach and Ricotta Dumplings

adapted from The Daily Meal

¾ cup frozen spinach – thawed and drained

¾ cup whole-milk ricotta cheese

½ cup shaved parmesan cheese

2 large egg yolks

small pinch of nutmeg

pinch of kosher salt

1 cup unbleached all-purpose flour

2 cups pasta sauce of your choice

Bring a large pot of salted water to a boil. Add all of your ingredients but the flour to a medium bowl. Using a fork or your hands, stir to combine everything together. Add the flour. Stir until just combined. Using a small cookie scoop or 2 spoons, shape the dumplings into ovals and place on a plate or cookie sheet.

Heat your pasta sauce until piping hot.

Drop dumplings 1 at a time into the salted boiling water. Cook for 3-4 minutes, or until dumplings float to the top. Using a slotted spoon or skimmer, gently remove the dumplings from the water. Place a layer of sauce on a plate or in a bowl and top with dumplings. Serve as a main dish with some crusty bread and a salad or as a side with some pan seared steak or chicken and salad.