Do you have any good ones?
Please post them here, if for no other reason than it is Lent.
I just tried a good new recipe, and I wanted to share it, but it is a little long for the Vegetarian/Skating thread in The Edge.
This takes only 20 or 30 minutes to prepare.
Fresh Spinach and Ricotta over Fettuccine
"Michaelangelo's favorite way to eat spinach," according to Food Network
Ingredients:
Serves 4
1 pound fettuccine
3/4 to 1 pound baby spinach, washed, and dried well
2 Tbsp. extra virgin olive oil
4 small scallions, chopped
1 cup half and half
1 cup ricotta cheese, preferably fresh
pinch nutmeg (optional)
1 Tbsp. butter
4 Tbsp. toasted pine nuts
1/2 cup freshly grated Romano or Parmigiano -Reggiano cheese
freshly ground black pepper
salt
If your pine nuts are not already toasted, heat a tablespoon of extra virgin olive oil in a small frying pan. Add the pine nuts and cook and stir until they are golden brown, above 2 minutes.
Bring a large pot of water to a boil to cook the fettuccine in. Add salt to the water to taste. Do not add oil to the water, as it will prevent the sauce from sticking to the fettuccine. When the water is boiling, add the fettuccine. Cook uncovered according to the package directions, and drain the pasta when done but do not rinse it.
While the water/fettuccine are cooking, In a very large pan, heat the olive oil over medium high heat. Add the chopped scallions, and cook, stirring, until they are soft (about 5 minutes)
Add the spinach, a pinch of salt, and a pinch of pepper, to the scallions. Stir the spinach to coat with the oil in the pan. Cover the pan and let the spinach steam for about 5 minutes until it is wilted but still bright green, stirring occasionally to be sure the spinach cooks evenly.
In a small bowl, mix the ricotta, the half and half, and the nutmeg. Stir until smooth. Add the mixture to the spinach pan, reduce the heat to medium low, and simmer for 5 minutes.
Turn off the heat. Stir the spinach. If the sauce looks to be binding properly, all is well. If not, stir in 1 Tbsp. of butter to bind it. (I didn't need the butter).
Stir in the pine nuts and the grated cheese. Adjust the salt and pepper if you feel more is needed. Stir in the fettuccine & serve.
Both Mr. Ski & I really liked this dish, and we will be making it again as a treat.
Please post them here, if for no other reason than it is Lent.
I just tried a good new recipe, and I wanted to share it, but it is a little long for the Vegetarian/Skating thread in The Edge.
This takes only 20 or 30 minutes to prepare.
Fresh Spinach and Ricotta over Fettuccine
"Michaelangelo's favorite way to eat spinach," according to Food Network
Ingredients:
Serves 4
1 pound fettuccine
3/4 to 1 pound baby spinach, washed, and dried well
2 Tbsp. extra virgin olive oil
4 small scallions, chopped
1 cup half and half
1 cup ricotta cheese, preferably fresh
pinch nutmeg (optional)
1 Tbsp. butter
4 Tbsp. toasted pine nuts
1/2 cup freshly grated Romano or Parmigiano -Reggiano cheese
freshly ground black pepper
salt
If your pine nuts are not already toasted, heat a tablespoon of extra virgin olive oil in a small frying pan. Add the pine nuts and cook and stir until they are golden brown, above 2 minutes.
Bring a large pot of water to a boil to cook the fettuccine in. Add salt to the water to taste. Do not add oil to the water, as it will prevent the sauce from sticking to the fettuccine. When the water is boiling, add the fettuccine. Cook uncovered according to the package directions, and drain the pasta when done but do not rinse it.
While the water/fettuccine are cooking, In a very large pan, heat the olive oil over medium high heat. Add the chopped scallions, and cook, stirring, until they are soft (about 5 minutes)
Add the spinach, a pinch of salt, and a pinch of pepper, to the scallions. Stir the spinach to coat with the oil in the pan. Cover the pan and let the spinach steam for about 5 minutes until it is wilted but still bright green, stirring occasionally to be sure the spinach cooks evenly.
In a small bowl, mix the ricotta, the half and half, and the nutmeg. Stir until smooth. Add the mixture to the spinach pan, reduce the heat to medium low, and simmer for 5 minutes.
Turn off the heat. Stir the spinach. If the sauce looks to be binding properly, all is well. If not, stir in 1 Tbsp. of butter to bind it. (I didn't need the butter).
Stir in the pine nuts and the grated cheese. Adjust the salt and pepper if you feel more is needed. Stir in the fettuccine & serve.
Both Mr. Ski & I really liked this dish, and we will be making it again as a treat.