Monday, December 20, 2010
If only every recipe could be this easy
The Chef and Mama made this wholesome meal and it was "e-Zi". It also allowed the Chef opportunity to utilize his many talents, from grating to measuring, spinning and mixing. Due to a lack of seasoning in the recipe, the finished product fell kind of flat on flavor (Baby Zi loved it, but the Chef wouldn't take it for lunch the next day). Granny Ri Hi suggests adding red pepper and salt, which we will do next time.
Our dish was based on the Ricotta Pasta with Fresh Spinach recipe posted at care2.com. That version is adapted from "The Vegetarian 5-Ingredient Gourmet" by Nava Atlas (Broadway Books, 2001). It's basically grown-up mac n' cheese with a healthy green topping.
Corkscrew-shaped pasta (the Chef's fav)
1 1/2 cup Ricotta
1/2 cup grated Pecorino Romano cheese (Chef did the grating and mixing of the cheeses, water and pasta)
salt and pepper
Double-sized container of fresh baby spinach (Chef did the salad spinning after washing)
Cook pasta and reserve some of the cooking water. Toss with butter and set aside.
In another bowl, combine cheeses and enough of the water to make a smooth sauce. Add salt and pepper (this is where the red pepper would be a nice addition. And don't be afraid of the salt!).
(This was my favorite part -- one pot cooking!) Put spinach in the pot used for the pasta with a little water, and steam. Drain, add more butter and use to top each plate of pasta.