Toasted Orzo with Chicken

Have you ever toasted orzo? If you have not, you must try it! This recipe takes something so simple like orzo to another whole level.

I start with butter and olive oil in a large non-stick fry pan over medium to medium high heat. I definitely use more butter than oil for this, the orzo will toast better with more butter. When the butter is melted I add the orzo and start moving it around the pan. You cannot walk away from this!

 

Depending on your stove you might need to knock the heat back to medium, just keep an eye on the orzo. I stir often, until it is starting to get golden. Then I move the pan to my sink to add the chicken stock, because the pan is so screaming hot it can make a mess on the stove.

Anyway, I add the stock and turmeric, salt and pepper, and put the pan back on the burner, medium heat and let it simmer. Not a hard boil, just a light simmer.  For this meal, I added torn spinach, so good!

I cook the orzo until it is tender, adding more stock as needed. I also like to toss in a big sprig of Thyme but that is optional.

I like to play around with the taste, sometimes I add cayenne pepper, I have added chopped sun-dried tomatoes, roasted red peppers and chopped green beans. Go ahead and be creative, use the orzo as your base, your canvas.

Then I like to plate the orzo and add cooked shrimp, chicken, salmon. Again, be creative.   For this dish I baked half of a chicken breast, sliced it and then topped off the orzo.

A side salad or veggie along with it and you have a perfect and filling meal.

I really don’t have measurements, this is one of those dishes I make that I don’t measure anything!! For the orzo, I usually use about one cup. I almost always use an entire carton of stock but I start with about half and then add more as needed.

This makes more than I can eat in one meal so I love making this and keeping it for other meals for a couple of days.

I hope you give toasted orzo a try!

 

Cleaned out the Fridge Pasta Sauce!!

I really dislike throwing out food, but on occasion I am guilty of needing to toss some things that I didn’t use. And that bothers me.

I’ve really been trying to not do that anymore, so I’ve been more observant of my schedule along with the food in my fridge. Sounds odd I know, but what I mean is; if I have a busy week and I have a lot of perishables, I may end up freezing things or I make a one pot dish with as much of the food as I can.

This sauce was a perfect example. I have several half full boxes of various pastas in my pantry. I had a partial jar of marina sauce along with some veggies in my fridge so I decided to make a pasta sauce.

I started with the marina sauce, put that in a pot and turned it on low. I had about 6 roma tomatoes that were not really good enough to slice and use in anything so I blanched them for a minute or so in boiling water. Peeled them, removed the seeds and tossed them in the marina.

I also had a rind of parmesan cheese in the freezer, I put half of that in the sauce. Added pepper, a little salt, Italian seasoning and garlic powder. I had a little leftover red wine, I know I know, how is that even possible!! But I did, so I poured some of that in the sauce as well.

Then I found some black olives so I chopped them up and tossed them in too. I left that simmer on low for about 30 minutes, stirring often, then I tossed in some chopped zucchini and a handful of spinach.

Next I started the pasta.

And the next thing I knew dinner was done. I topped the pasta with some freshly grated parmesan cheese, opened another bottle of wine and I was good to go!

What meals have you made by cleaning out your fridge?

Spaghetti Squash Puttanesca

I haven’t made Puttanesca in a very long time, it’s one of my favorite Italian dishes. And since I am loving spaghetti squash and trying to find new ways to serve it, this seemed like a good thing to try… And I loved it!

There’s nothing better than a pasta sauce full of garlic simmering on the stove, the aroma is amazing!

I started with some olive oil in my cast iron skillet, after that heated I added 2 anchovies, red pepper flakes, and garlic. I used garlic powder since I didn’t have any garlic bulbs on hand. I simmered that until the anchovies melted, then I added capers, chopped black olives and a can of whole tomatoes. I smashed them while they were cooking and then added a few tablespoons of tomato sauce.

When the sauce was ready, it only took about 5-8 minutes, I tossed in the spaghetti squash noodles. I did a light and gentle toss. After placing the scrumptious noodles and sauce in a pasta bowl, I added some freshly grated parmesan cheese and dinner was served.

A glass of red wine and a slice of toasted Italian bread, and my tummy was happy.

This made 2 servings for me, I cannot eat a big bowl of pasta, even the spaghetti squash. So for you, this may well be one full serving. A half of a spaghetti squash is two meals for me. If you are making this for two, you may want to use the entire squash and double the recipe for the sauce.

Also, if you think you won’t like the anchovies, just give it a try. I am not a fan either and generally do not use them but I did this time. They just bump up the flavor, but omitting them is fine. You might want to double the capers if you don’t use the anchovies. And I can tell you from experience, don’t go overboard with the anchovies either. I have put too many in because I didn’t want to waste them, and it had too much of a fishy taste for me. So 2 is plenty.

The garlic is a must, and lots of it. I typically don’t use a lot of garlic in my recipes but for this dish I love a lot of garlic.

For the tomatoes and sauce, if you don’t have a can of whole tomatoes, diced will work just fine. Adding the extra tomato sauce is not necessary, I just wanted a little “extra” in the sauce. I thought about adding a tablespoon of tomato paste but went with the sauce instead. This step is totally up to you.

This sauce works fine with regular spaghetti noodles too.

Spaghetti Squash Puttanesca

Serves 2

2-3 T olive oil

2 anchovies

½ tsp red pepper flakes, more or less depending on your preference

1 bulb of garlic, finely diced or 2 tsp garlic powder

1-1/2 T capers

¼ cup chopped olives, use your favorite

1 14 oz can whole tomatoes

3 T tomato sauce, optional

Salt and pepper to taste

Half of a prepare spaghetti squash

Finely grated parmesan cheese for topping

  1. Heat oil over a medium heat in a large sauce pan. Add the red pepper flakes and the anchovies, stir until the anchovies are melted.
  2. Add the capers, olives, tomatoes and the tomato sauce. Gently smash the whole tomatoes until they are broken up.
  3. Let the sauce simmer lightly for a few minutes, taste and adjust with salt and pepper if needed.
  4. Gently toss in the spaghetti squash noodles, toss until coated and then serve. Top with grated parmesan cheese.

I hope you give this sauce a try over spaghetti squash! Let me know if you do 🙂

Farfalle with goat cheese, spinach and roasted red pepper

I forgot how much I love using goat cheese in my recipes, it’s been awhile. This dish turned out so good and was insanely delicious! I consumd way more than I should have.

And like a lot of my recipes lately, it comes together quickly, which I really love now that I am back to doing yard work. I don’t have a lot of free time to spend in the kitchen most days.

The first thing I did was to get my water boiling for the pasta and salted it well. While the pasta was cooking I chopped my roasted red pepper (I use jarred) and tore up all the spinach. I also broke up the goat cheese into several small pieces to help it melt quickly.

When the farfalle was just about done, I put just a little bit of olive oil and a pat of butter in my fry pan over medium heat. As soon as the butter melted I added the red peppers and seasoned with salt and pepper. I heated the peppers well and then ladled in the pasta, added the cheese and the spinach.

I gently tossed everything to get it going, and then added 2 ladles of pasta water. As soon as the cheese melted and the spinach wilted, it was ready to serve. I added a light topping of parmesan cheese too!

Just a quick note, you may need a little bit more or less pasta cooking water. Just eyeball the dish as the cheese melts. Also, when I ladled in the pasta, some of the cooking water went with it, I did not strain it. The water will help with the sauce. So yummy!

I cannot wait to make it again!!

 

Farfalle with goat cheese, spinach and roasted red pepper

Serves 2

Half pound of farfalle pasta (about half the box)

Salt and pepper

1 T butter

1-2 T olive oil

1 roasted red pepper, chopped into bite sized pieces

2 large handfuls spinach, torn and stems removed

4 oz package of goat cheese

Fresh grated parmesan cheese for topping

*Reserve the pasta cooking water for the sauce

  1. Cook pasta, season well with salt.
  2. Over medium heat in a large pan melt the butter along with the oil.
  3. Add the chopped roasted red pepper, season well with salt and pepper, stir until heated and then add the cooked pasta.
  4. Immediately add the goat cheese and torn spinach. Toss gently.
  5. Add 1-2 ladles of pasta water, one ladle at a time. This will help create the sauce, melt the cheese and wilt the spinach.
  6. Serve as soon as the sauce is ready. Top with the fresh grated parmesan.

Enjoy!

“Un”stuffed Shells

I love my stuffed shells, but these are so much easier to make since I didn’t actually have to “stuff” any shells. I usually bake my shells in a glass baking pan but this time I used my cast iron skillet.

I just made my usual cheese stuffing, this works for ravioli and manicotti too, mixed in spinach and tossed with cooked shells.

The cheese mixture that is usually the stuffing is just 2 eggs, ricotta cheese, grated parmesan cheese and shredded mozzarella cheese, salt and pepper. Stir until combined and then add 2 handfuls of spinach and stir until blended in well.

Next, pour in cooked large shells and stir gently to combine. To the bottom of a baking dish or cast iron skillet add a little marinara pasta sauce. Using canned tomatoes that have been seasoned well would work too.

Pour in the shells and cheese, top with a little more sauce and top with grated parmesan cheese and more shredded mozzarella if you want.

Bake at 350 degrees until the cheese and sauce is bubbly, about 20-30 minutes depending on your oven. Also, you can broil the top for a few minutes to toast the cheese, just for a few seconds.

Now, just a few words on the shells.  The “jumbo” shells are used for “stuffing”, then there are the large, medium and small.  I used the large shells for this recipe.

Unstuffed Shells

Half box of large shells

16 oz container of ricotta cheese

1-1/2 cup fresh grated parmesan cheese

16 oz package of shredded mozzarella cheese

2 large handfuls of spinach

2 eggs

1 jar marinara sauce

Salt and pepper

 

  1. Preheat oven to 350 degrees.
  2. Cook shells, salt the water well.
  3. In a large bowl add the ricotta cheese, ½ cup of parmesan cheese and the mozzarella cheese. You can hold half for topping if you wish.
  4. Add the eggs, salt and pepper to the cheese and stir until blended.
  5. Add the spinach to the cheese mixture and stir gently.
  6. Pour about 1 cup of the marinara sauce to the baking pan or cast iron skillet for a good base.
  7. When the shells are just al dente, immediately ladle into the cheese mixture. It’s okay if some of the pasta water gets into the cheese mixture. Gently stir together.
  8. Pour entire shells and cheese mixture into the baking pan or skillet and spread evenly.
  9. Pour another 1 cup or so of the marinara sauce over the top of the shells and cheese.
  10. Top with the remaining parmesan cheese and any of the mozzarella that you reserved. You can also top with slices of provolone cheese if you have it.
  11. Bake for about 30 minutes or until the sauce and cheese are bubbly. You can also turn the broiler on for a few seconds to toast the top if you wish.
  12. Let sit for about 5 minutes and then serve.

Pancetta and Edamame Spaghetti Squash

I love sharing an appetizer of edamame beans when I meet friends for dinner at our local sushi restaurants.  I also enjoy buying the steamer bags at my store so I can enjoy them at home.

Those little steamer bags of beans also inspire me to be able to add these beans to recipes. I am able to get two recipes out of one bean bag.  LOL  Ok, not that funny.

For this recipe, I baked my squash as usual; covering it with a good drizzle of olive oil or avocado oil, salt and pepper, but this time I added a few dashes of ground cayenne pepper and turmeric.

This recipe comes together in just a few minutes (I love recipes like this).  Once the squash was baked, I turned the oven off but left the squash in the oven until I was ready to scrape it out.

To a fry pan I added about 1 T of butter and a touch of oil, melt the butter over medium heat.  Next I added about 10 slices of pancetta and some ground black pepper.  Simmer until cooked, about 5 minutes or so.

Then I added 1 cup of the edamame beans that have been steamed and removed from the shell.  Just cook the beans until they are heated through, about 2-3 minutes.  Add just a little salt to the pan.  You won’t need much because of the salt in the pancetta.  I also did a dash of cayenne and turmeric.

Next, I poured in 1 cup of white wine.  You can substitute vegetable or chicken broth if you prefer. Let that simmer over a medium low heat until the wine/broth reduces a little.

While that simmered, I scrapped out the squash noodles into a pasta serving dish and ladled the sauce over the noodles.  I topped the dish with grated Parmesan cheese.

This was an incredibly light but filling meal.

Pancetta and Edamame Spaghetti Squash

Serves 2

1 half of a baked spaghetti squash, let sit in oven so it stays hot until sauce is cooked

10 slices of pancetta

1 T butter

1 T olive oil

Cayenne pepper and turmeric, season to taste

1 cup edamame beans, cooked and removed from shells

Salt and Pepper to taste

1 cup white wine, or vegetable or chicken stock

Parmesan cheese, finely grated for topping

  1. Melt butter and oil over a medium heat, then add the pancetta and some ground black pepper.  Cook for about 5-6 minutes.
  2. Add the beans to the pancetta, add a little salt, cayenne pepper and turmeric and cook for about 2-3 minutes until heated through.
  3. Add the wine or the broth and let reduce for a few minutes over a medium low heat.
  4. While that is simmering, scrape out squash noodles and place in a pasta serving bowl.
  5. Immediately ladle sauce over noodles, top with grated parmesan cheese and serve.

Broccoli Mac and Cheese

Do you use a fork or a spoon to eat your mac & cheese?  I use a spoon, no cheesy liquid gold can be left behind!!

I was craving mac & cheese but wanted to try some cheeses that I have not used for this dish.  I didn’t have any luck finding most of the cheese that I wanted.

While I was browsing through all the cheese in the special cheese section at my market, I ran across a shredded “blend for mac & cheese”.

The blend was 2 types of cheddar, swiss, and American.  Not what I wanted but because the picking was slim, that’s what I went with.  Honestly, I am not a huge cheddar fan and I did not want American in this dish. The only cheese that I did find that was on my list was the provolone.

When I got home and started to cook, I realized my pantry shelf was missing flour that I needed to make the rue, I was striking out on this one!  I just made my mac & cheese like I did when my kids were little years ago, just milk and cheese.

I used the small shells for this dish, half of a box.  They hold cheese in their little shell-cups like a champ!

Towards the last few minutes of the shells cooking, I added 1 cup broccoli florets to the cooking pasta.  I let that simmer for about 2-3 minutes only, then leaving the pasta and broccoli in the pot, I drained the water out and put the pot back on the stove over a light to medium flame.  If a little pasta water is in the pot, that is even better.

 (Look at that lonely piece of broccoli laying there!)

To the hot shells I added 1 T of butter, about ½ cup of milk and the 8oz package of the shredded cheese blend, stirring often.

I then added about 7or 8 slices of the provolone cheese.  Add more milk as the cheese melts, using only enough to keep the cheese sauce creamy but not too runny.  I think I used about 1 cup of milk total. You may need more or less depending on the cheeses you are using.

Meanwhile, I made a crumb topping, YUM!

Over medium high heat I melted about 1 T of butter in separate fry pan, I may have added just a tad bit more butter J.  Then I tossed in about 1 cup of panko breadcrumbs, I stirred that around the pan until it was well coated and just started to turn golden.  Remove from the heat immediately and set aside while you finish the cheese sauce.

When all of the cheese was melted, I poured the mac & cheese in a 6×9 inch, 1-quart baking dish, this was only for me, spread it out evenly and then covered the top with the breadcrumbs.

I popped that in a pre-heated 350-degree oven and baked until the crumbs were nice and toasty and the cheese was bubbling, maybe about 20-30 minutes depending on your oven.

Even though the cheese was not what I wanted, I was definitely happy with the end result.  This dish was so delicious and the crumb topping just took it over the top!!

Broccoli Mac & Cheese

Serves 2

½ box of small pasta shells

1 c broccoli florets

1 T butter

1 8oz package of shredded cheddar, American and Swiss (or shredded cheese of your choice)

7 to 8 slices Provolone cheese

1 cup milk, more or less depending on your cheese selection

Topping:

1-2 T butter

1 cup Panko breadcrumbs

Preheat oven to 350, grease a 6×9 inch baking pan

  1. Bring water to a boil for pasta, salt well.
  2. Cook shells, when they are almost al dente, add the broccoli florets and simmer for about 2-3 minutes.
  3. Drain pasta, leaving a little bit of pasta water in the pan is okay.  Return to stove over a light to medium flame.
  4. Add 1 T butter and the 8 oz package of cheese to the pasta.  Also pour in about half of the milk.
  5. Stir quite often as the cheese melts.
  6. Tear up the slices of Provolone and add to the shells.
  7. Add the remaining milk as you are stirring, making sure the sauce is creamy.  You may need may need more or less depending on the cheese you are using.
  8. In a separate pan, melt the remaining butter over a medium heat. Then add the breadcrumbs and stir until well blended.
  9. When they turn toasty, remove from heat immediately and set aside.
  10. Pour the mac & cheese into the baking pan, cover with the breadcrumbs and bake about 20-30 minutes or until the crumbs are golden and the cheese is bubbly.

Garlic Shrimp and Broccoli Sauce over Spaghetti Squash

I love pasta.  Seriously, I could eat it every day.  But I don’t want all those carbs. The next best thing is spaghetti squash.

This is amazing to me!  How can I substitute squash for pasta?? I do not have a clear understanding of this but it works and I love it.

I’m also looking for ways to change my diet to a healthier and lean diet so the squash is perfect.

So I am always looking for different sauce ideas for the squash.  Over the weekend I had a lot, and I mean a lot of things in the fridge that needed to be used.  One of them being the spaghetti squash.

I also had broccoli, half of an onion, chicken stock, a little wine, lemons, and a few shrimp in the freezer.  I found dinner in those ingredients.

I pulled the shrimp out to thaw, I only had about 12 large shrimp but it would work.  Would have loved more but I was working with what I had.

Then I baked half the spaghetti squash, I will use the other half this week.

When the squash was ready to come out of the oven, I turned off the heat and left it in the oven while I started the sauce. First thing I did was melt 1 tablespoon butter and drizzle of avocado oil in a large non-stick saucepan. Then I added diced onion and the shrimp.  Season with salt, pepper, paprika, garlic powder, red pepper flakes and thyme.

Sauté until the shrimp are about halfway done.  Then toss in broccoli florets and sauté until bright green and the shrimp are cooked.  Next, add either 1 cup of white wine or chicken stock.  I decided on the white wine for tonight’s meal and will use the stock for couscous tomorrow.

Simmer on low to reduce but do not overcook.  Only about 1-2 minutes.

Scrape out the squash and place on a plate or pasta bowl and top with the sauce, grated parm cheese and a drizzle of lemon juice.  I got 2 servings out of my squash and the sauce was enough for both servings too.

Garlic Shrimp and Broccoli Sauce

Serves 2

 

Half of prepared spaghetti squash

1 T butter

2 T olive or avocado oil

1 small onion, diced

About 12-15 large shrimps, shell and tail removed, deveined

1-1/2 c broccoli florets

Salt & Pepper to taste

½ tsp Paprika

½ tsp Garlic Powder (adjust to your liking or use 1 clove of minced garlic)

1 sprig of thyme, leaves removed

2 dashes of red pepper flakes

1 cup white wine or chicken stock or broth

Grated Parm Cheese and lemon juice for topping

 

  1. Melt butter and oil in large non-stick saucepan.
  2. Add shrimp and all the spices, sauté until shrimp are cooked about halfway, then toss in the broccoli florets and cook until bright green and shrimp are cooked.
  3. Add the wine or broth and cook for another 1-2 minutes.
  4. Scrape out shell of spaghetti squash and place strands in a pasta bowl or plate and top with sauce, grated parm and lemon juice.

Tuscan Shrimp Fettuccini

When I go out to eat, I scan the entire menu looking for inspiration for new recipes, in addition to what I am going to order for that meal!

If I find something that sounds delicious, I look at the ingredients and try to figure out the recipe for myself and to my liking.

For instance, I don’t care for mushrooms or olives all that much. I may use them if they are finely chopped but they are not a favorite of mine so I generally omit them.

Also, not a fan of peas and lima beans but I do like asparagus tips, spinach, kale and broccoli so I might swap the peas or beans for another green that I do like.

I always get the Zuppa Toscana at Olive Garden, but honestly, I like mine better!

The other night I made this delicious Tuscan Shrimp Fettuccine. I’ve seen this on menu’s, have ordered it and loved it!

I was in heaven with this dish, it is so good! It also works well with chicken.

The dish comes together pretty fast, so have all of your ingredients assembled before you start. The first time I made this I did not and regretted it!

You’ll want to start your pasta water. I used fettuccini noodles for this but because the sauce is fairly thick, you could also use penne pasta.

In a large fry pan with about 2 T of melted butter over medium heat, sauté your shrimp and onions. I sprinkled in garlic powder, but you can use finely diced fresh garlic if you want. I don’t use garlic that much so I usually just have the powder in my pantry.

When the shrimp are almost done, add some chopped sun-dried tomatoes. Pour in about 1 T of the oil from the jar of tomatoes. I have also used jarred, roasted red peppers instead of the sun-dried tomatoes. Delish as well!

You can add other veggies too, small broccoli florets and asparagus tips work.

After the shrimp are cooked, add chicken broth. A good white wine can be substituted. Cook over medium heat until the broth reduces.

Then lower the heat to a medium low and add half and half, light or heavy cream, your choice.  My tummy can’t handle all that cream so I use half and half!

Also toss in about 2 cups of torn spinach and 1 cup of fresh grated parmesan cheese.

Cook over a low heat, stirring often. Turn the heat off as soon as it thickens.

Ladle in the cooked noodles and toss gently. Serve with chopped parsley and more grated cheese. If the sauce is too thick, you can add a little bit of the pasta water.

Tuscan Shrimp Fettuccini

This makes 2 large servings

8 oz fettuccini noodles, half of a one pound box

2 T butter

1-2 T garlic powder

25 large raw shrimp, deveined, peeled and tail removed

Half of a medium onion, diced

½ cup sun-dried tomatoes jarred in oil, chopped

1 T sun-dried tomato oil

½ cup chicken stock, white wine will work as well

½ cup half and half

2 handfuls spinach

1 cup grated fresh parmesan cheese

  1. Bring water to boil for pasta, salt well.
  2. While pasta cooks, assemble ingredients and begin sauce.
  3. Melt butter over medium heat, add the shrimp, onions and garlic powder.
  4. When shrimp and onions are almost cooked, add the chopped sun-dried tomatoes and 1 T of the oil from the jar. Sauté for about 2-3 minutes.
  5. Add the broth or wine, continue to cook over a medium heat until sauce reduces to about half.
  6. Reduce heat to medium low and add the half and half, spinach and cheese. Stir often and turn off heat when thickened and the spinach is wilted.
  7. Ladle in the noodles and toss gently.
  8. Top with parsley and more grated parm cheese.

Lemon Ricotta and Roasted Red Pepper Fettucine

I have to admit, this dish turned out to be wayyyy more delicious than I had anticipated!

I love ricotta in my recipes but I have never used it as the main “cheese” ingredient, so I was delighted when I tasted the first bite!

And the roasted red peppers are ALWAYS yummy in my tummy. Red peppers are so good for us and are filled with vitamin C. I love buying the jarred roasted red peppers, one of those shortcuts I will never give up.

So, what started the idea for this dish? I have often read recipes using ricotta as the only cheese in pasta dishes but was never brave enough to actually try it. One evening I was nosing through my pantry and fridge trying to decide what to make for dinner.

I almost always have a jar of roasted red peppers in my pantry. I had the fettucine noodles too.

In the fridge I had some spinach for a salad that was looking a little sad. I also had a small container of ricotta cheese that I had planned to use to make a small lasagna (and clearly did not!). And I had a few lemons that were looking a little sad too.

I put water on to boil and went to work preparing all the ingredients I was planning to use. I zested the lemon and cut it in half, and chopped the roasted red pepper.

I used half of the box of fettucine noodles.

This recipe is so quick and easy, and I eyeballed everything but I do have a recipe below if you need it. Make sure you have all the ingredients ready to go because you will need them all at once.

Just before the pasta was al dente, I heated up my non-stick fry pan over a medium heat and added a little oil. I love using avocado, but olive is also a good choice here. Oh, and make sure you use a large fry pan.

To the oil I added about one and a half roasted red peppers that I had chopped. You don’t need to add this much, one would be just fine. But since I love them so much, I added the extra half.

I seasoned with salt and pepper and cooked them on low until they were heated.

Then I turned the pan to a low heat when I was ready to add the pasta to the pan. Just spoon the noodles in, its okay if some of the pasta water goes along because you are going to add more shortly.

As soon as the pasta is in the pan, add about one cup of the ricotta, and a large handful of spinach. Start with one ladle of the pasta water and start to work the pasta, ricotta and spinach around. Add a little more pasta water as needed but do not go overboard with it. You only want enough to soften the cheese and wilt the spinach.

Keep an eye on the heat, you may need to lower the heat even lower so pasta does not dry out. When the cheese is melted and the spinach is wilted, turn the heat off.

Last, you will need to add the zest and juice of one lemon. YUM! Serve and enjoy.

Lemon Ricotta and Roasted Red Pepper Fettucine

½ box fettucine noodles

1 cup ricotta cheese, you can certainly add a little more if you want

1 to 1-1/2 roasted red pepper

1 lemon

1 large handful of baby spinach

Avocado oil, salt and pepper

  1. Cook fettucine noodles to al dente, make sure you salt the water.
  2. While the noodle are cooking you will need to zest a lemon and cut in half, set aside.
  3. Chop the roasted red pepper, set aside.
  4. Make sure your spinach and ricotta cheese is ready to do, this dish comes together quickly.
  5. When the noodles are almost al dente, using a large fry pan add some avocado oil and saute the chopped roasted red pepper, season with salt and pepper.
  6. Add the cooked noodles to the red peppers in the fry pan, also add the ricotta and the spinach.
  7. Add 1 ladle of the pasta water and start working the noodles, cheese and spinach around so the cheese melts and the spinach wilts
  8. If you need to add more water, only do about a half ladle at a time so you don’t overdo it!
  9. Turn the heat off and add the lemon zest and squeeze all the lemon juice into the pasta.

This serves 2 and only takes about 15 minutes to prepare.