Because Who Doesn’t Love Pasta?
Thought I’d kick off this week by talking about another one of my favorite recipes, and a definite go to for me. It’s easy, tasty, relatively healthy(?), and worth the effort you put into it. Definitely good for dinners. Cook a bit of garlic bread and a nice Caesar Salad on the side, and you’re golden.
Again, as with all my recipes, I never use exact measurements – so go with your gut and have fun experimenting.
Fancy Ricotta Pasta
- Pasta (any type, but I prefer macaroni or rotini)
- Ricotta Cheese
- Garlic (diced)
- Onion (chopped into smallish pieces)
- Tomatoes (also small pieces)
- Red Pepper Flakes
- Olive Oil
- Lemon Juice
- Start cooking your pasta as you always cook pasta. Exciting, right? Heat a pot of water on the stove, and once it’s boiling, turn down the temperature a little bit and pour in the noodles. Stir occasionally to make sure they don’t all stick together and that jazz. Salt makes the noodles cook faster, fun fact.
- While your pasta’s cooking, grab a medium sized pan and melt a fairly good sized chunk of butter in it. Put your onions in, and let them good for a bit. I kinda like mine all black and sauted, but you can do as you prefer.
- While those are cooking, toss in the garlic. Tomatoes should be added once the onions are starting to look cooked.
- Add a bit of oil and lemon juice into your pan. I suggest just a hint of lemon and a tablespoon or two of oil.
- Add the spices to your own preferences. I also like a bit of salt and pepper too.
- You’ll know your veggies are done when the tomatoes are starting to look like those crushed ones you can get in a can. They gotta be really soft.
- Is your pasta finished? Awesome. Drain the water and put those suckers in a bowl.
- Top the pasta with Riccotta. I tend to use a good few spoonfuls for mine – I like the noodles having a really full and thick cheesiness to them, but you can play around with what you’d like.
- Once that’s done, pour your veggies out of the pan and into the bowl, and mix it all together.
- I’m tend to left with a very garlicky and a bit spicy dish – I like the strong flavors – but you’re able to make it milder or sharper as you wish.
Trying it out? Tell me what you think?