Dinner last night might have been a new cooking record! I walked in the house at 5:50, and aside from a pot of almost boiling water heating on the stove, this dinner went from start to finish by 6:05. Not too shabby, right? :)
I made Bethenny's Spinach, Chive & Ricotta pasta....this time starting with a rouge zucchini we had leftover in the fridge, which we sliced up and sauteed with garlic & oil. Next, I made a well in the center of the pan and tossed in a handful of chopped walnuts to toast up while the spaghetti was cooking....
When the spaghetti had about a minute left, I tossed in a bag of torn spinach along with the zucchini & walnuts. The quick cooking time allowed the spinach to get a little of the garlic and olive oil flavor, but NOT wilt into oblivion:)
Lastly, I threw in:
- 1 ladle full of the starchy pasta water
- 1 cup of ricotta cheese
- A handful of chopped chives
- 1/4 cup of Parmesan
- Some salt & pepper
Mix it all together, and WALLAH...dinner from fridge to table in 15 minutes:)
And this one packs a flavor punch from the cheese, chives & garlic....and I loveed the addition of the zucchini since they REALLY gobbled up the garlic flavor:)
Sooooooo...it was very appropriate to make a Bethenny recipe since I will be SEEING HER TONIGHT in Red Bank!!!! I. can't. wait! I know she's going to be motivational AND hilarious:) I'll let you know how it goes! Have a great Thursday:)
No comments:
Post a Comment