1. I was SO spoiled having my dinner cooked for me everynight!
2. I find it really challenging to come up with 5 dinners each week - it's only week 2, and this week was the first week where I had to do all 5 nights...patethic I know, but I'm trying.
2 nights ago I decided to start posting pictures of what I made that night on FB to see if I would get any responses from my friends regarding the yummy foods I made this week. Most of them don't look as yummy as they are, but they've all turned out great! After last night's picture upload, I had some postive responses just off the picture so I wanted to share my recipe - mostly because I started with a recipe I found online, and then modified it as I went:
Here's what I did:
HollyLouise, September 14, 2011
8 oz. dry pasta
1 T extra virgin olive oil
1 medium onion, chopped
2 tsp. garlic powder
1 (14.5) oz. can mushrooms
Salt and pepper
2 (14.5) cans tomatoes with Italian Herbs (I used Hunts diced tomatoes with garlic, basil and oregano) – can sweeten with sugar if needed…I used 2 packets of Splenda per can
1 frozen package of whole spinach leaves, thawed and fully drained
Crushed red pepper to taste
1 (15 oz.) container of skim milk ricotta cheese
1. Cook pasta until its al dente, drain.
2. Sauté onion, garlic power, and salt in olive oil over medium heat until onions begin to turn translucent. Add mushrooms, additional salt (if needed), and pepper - continue to cook (at medium high) until mushrooms are heated through. Stir in crushed red pepper flakes if using, I used ~1/8 tsp.
3. Add spinach, one can of tomatoes, ¾ of container of ricotta and Parmesan to taste (about ¼ cup). Keep over medium high heat until ricotta starts to melt and all ingredients are fully combined.
4. Add drained pasta to large pot or bowl, top with spinach mixture, and 2nd can of tomatoes - stir until fully combined.
5. If desired, add spoonfuls or remaining ricotta to top of each bowl.
YIELD: 4 servings
I will admit that I didn't actually use the 2nd can of tomatoes last night. The original recipe doesn't call for it, so I didn't buy more than one at Giant. I ended up putting in half when I was cooking everything and then added the 2nd half when I mixed it all at the end. The Hunt's diced tomoatoes were just so yummy and fresh tasting that I wanted to keep some of that flavor. I think that becaue I opted to add ricotta to the mixture (because I LOVE ricotta and wanted more in the dish - I mean it's cheese, who doesn't LOVE cheese?!?!), it was a little dry. The 2nd can will totally solve this issue next time!