I made this recipe a long time ago, and have made it several times since then – and learned a lot. So, if you go back to my old blog, you’ll notice I made some tweaks.
Someday, Sparky will go to college. Like it or not, there is a future ahead where he goes out there into the hard, cold world where he will have nobody following behind him making sure he eats his vegetables. Today’s recipe is for harried Moms and college students of today, and for my bright Sparky-of-the-future.
When I first ventured out on my own, I was eager to get busy in the kitchen: I was fortunate to have friends to help me negotiate those first few years of single living. A college friend had terrified me with tales of Top Ramen and boxed macaroni and cheese, and I resolved to eat actual food I cooked myself. One rule I learned: if it’s too complicated, you won’t even try. When I saw this easy recipe on Kaboose.com, I made sure to add it to our rotation. It’s quick, tasty, and has vegetables as its main feature.
1 6-oz bag of prewashed baby spinach
8oz pasta of your choice (usually half a box)
3 cloves of roasted garlic (I roast whole heads and keep them in the freezer)
A good slosh of EVOO (Extra-virgin olive oil)
1 cup of ricotta cheese
(OR 1 cup cottage cheese)
1/2 tsp cornstarch
Red pepper flakes, parmesan, salt and pepper to taste
The one unfortunate part of this recipe is that it does require a clean kitchen sink (don’t make it during finals!) Open the bag of spinach, pour it into a colander, rinse it and leave the colander full of spinach in the sink (you can use any delicate bagged salad – mesclun works, too.) Put your cheese, garlic, olive oil and seasonings in the blender, blend it to creaminess, taste for seasoning and adjust, and set it aside. (don’t skimp on the garlic in this recipe!)
Cook your pasta according to the package directions (don’t forget – salt your pasta water first – salty like the sea!) When the pasta is cooked, pour it slowly over the spinach in the colander and leave it there for a moment. Pour it all back into the pot on low heat. Stir in the cheese and serve immediately. Top each serving with parmesan.
We doubled this recipe in these photos – don’t do that, it makes a CRAZY amount of food and the spinach clumps together and is hard to distribute; use the proportions listed above, which should make about 4 servings. Enjoy!