This recipe was developped from a fridge raid. I cleaned some shelves and checked the veggie drawer and put the things on the brink of going to the bin on the counter. All things still looked and smelled decent, if a little on the wilted side. The expiration date was just reached on the tub of ricotta.
Best time to go against food waste and cook something tasty. Easy is always a sauce for pasta. And it is a quick fix. The time the spaghetti will need, including the time the water for them to heat up, is the time the sauce will take.
Ingredients:
125 g spaghetti, 2 cloves of garlic, 1 spring onion, 1 tbsp olive oil
150 g baby spinach, 70 g cherry tomatoes, 100 g ricotta, 30 g toasted pine nuts
nutmeg, salt, pepper, thyme and chili flakes
Toast the pine nuts in a dry pan. Set aside.
Just wash the veggies, and peel the garlic. Chop it together with the spring onion and toss it in a wide pan with some olive oil. Next in with the baby spinach leaves. Since they are still a bit wet, they will wilt fast. Season with nutmeg, salt and pepper.
Cut the cherry tomatoes in halves and in with them. Now add the ricotta. Take a couple of tbsp of pasta water to loosen the cheese. Season with thyme and chili flakes
Take tongs and get the spaghetti out of the pot directly into the pan. The leftover water on them will bind the sauce.
No comments:
Post a Comment