Tuesday, February 12, 2013
Pasta with Roasted Peppers, Greens and Ricotta
For tomorrow's school lunch I made this Pasta with Ricotta inspired by this recipe in NY Times. I added roasted sweet peppers, garlic and a a pinch of Garam Masala to jazz it up. The ricotta gave a very creamy texture to the dish though I used much less than the recommended amount for ricotta
1. Cook Pasta according to package directions. I used Farfalle for today's dish.
2. While pasta is cooking, roast about 5-6 sweet peppers. To roast, halve the peppers, toss in olive oil and salt and then bake at 300-350F till you see the skin softens and chars a bit.
2. While draining reserve a little of the Pasta water. Toss the Pasta with olive oil and proceed with next steps.
3. Heat Olive Oil in a pan.
4. Add 1 fat clove of garlic minced. When you get the flavor of garlic add the spinach and let it wilt. I used a fistful of baby spinach
5.Next add the roasted sweet peppers. Add about 1 tbsp of some kind of pasta sauce. If you don't have pasta sauce then add maybe some ketchup or tomato paste. If using tomato paste you might have to cook the paste before you add the pasta.
6. Add the cooked pasta and toss it nicely with whatever is in the pan.
7. In a separate bowl add 1/4th cup of Ricotta cheese(I used 3 tbsp of Ricotta but felt more would have been good), a pinch of Garam Masala and little of the pasta water. Mix to make a thick creamy sauce. Add this to the pasta and toss the pasta and veggies in the sauce. Check for seasonings and then switch off the heat.
BS is reading a lot of books in the 39 Clues series. She also read Anne of Green Gables and Swiss Family Robinson.