Ricotta tossed pasta + spinach salad (with lemon-shallot vinaigrette)

Ever since our adventures in homemade ricotta, Alex and I have been eating more ricotta than normal.  Tonight we threw it into pasta for a quick dinner.

First we cooked about 8 ounces of whole wheat rotini just short of al dente, and then drained it.  In this dish I like the nutty flavor of whole wheat pasta, though you could certainly use any variety of pasta you want.

Next we heated up a tablespoon of olive oil on a medium heat and added about 10 sliced cherry tomatoes.  About 30 seconds is perfect (we are always careful not to overcook them).   Next, add in the pasta and make sure everything is evenly coated with the olive oil.

Now begins our sequence of pictures of food falling through the air!

After stirring around the pasta for a few seconds, we mixed in about 1/2 c of ricotta (though, I should say that Alex later mentioned that he wished we had added more, so depending on your cheesiness preferences, you may bump the ricotta up to 3/4 c).

Ricotta in the air!

Once everything is mixed and up to temperature and you’ve salted and peppered to taste, you’re done!  If you have fresh basil at home, I’d tear up a couple of leaves and sprinkle them over the top.

Next we made up a quick salad with baby spinach leaves topped with canned artichokes.  Here I am, after gleefully uncovering said can of artichokes from the back of our cabinets.

Naturally, I prefer fresh artichokes (by a lot), but they’re a bit of a pain and canned artichokes are quick and easy.  Plus, canned ones can stick around in the back of a cabinet until they are needed.  Just be sure to drain them thoroughly to get out all of that extra water.  I think it’s easiest to slice the artichokes lengthwise and then pat them dry with a towel.

Finally, we made a simple lemon-shallot salad dressing.  Add the following ingredients to a jar and shake:

  • 2 T of diced shallot
  • 2 T of lemon juice
  • 1 t of Dijon mustard (see our post on Dijon here)
  • 3 T of a light tasting olive oil
  • salt to taste
  • optional: pinch of sugar to take back bite of lemon juice

We poured on  the dressing (for those of you who toss your salads — you’re my hero — I can’t be bothered to wash an extra bowl).

Finally we sat down for dinner (the last of the food-in-the-air shots…for now).  Cheers!


6 thoughts on “Ricotta tossed pasta + spinach salad (with lemon-shallot vinaigrette)

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