Spinach x 2

A couple of weeks ago I made two dinners using spinach. One calls for frozen chopped spinach and the other for fresh spinach.

Spinach and Ricotta Pasta

This was a very easily dish to make. My only complaint was a little lack of flavor. I think in the future I will add something to bring out the pasta’s flavor. Maybe bacon, grilled chicken, mushrooms, or sun dried tomatoes.

Ingredients (serves 2):

  • 1/2 lb ricotta cheese
  • 1 1/2 tbs butter
  • 1/8 cup chives
  • 5 oz chopped spinach (thawed frozen spinach)
  • 1/2 lb pasta
  • Parmesan cheese
  • Salt and Pepper
Combine ricotta, spinach, butter, chives, S&P in a oven safe bowl. Stir until it becomes a mixture. Place the bowl in a low (200 degree) oven.
Cook pasta according to directions. Drain pasta reserve some pasta water.
Add past to mixture. Stir well and add parmesan cheese to the top.



Spinach and Artichoke Pasta


This is an idea I just had in my mind of ingredient I like on a pizza: pesto base sauce with left over spinach and artichokes I had from previous recipes. The dough recipe comes from America’s Test Kitchen.
Ingredients:
  • 4 1/4 cups bread flour, plus extra for counter
  • 1 packet (2.25 tsp) instant or rapid-rise yeast
  • 1 1/2 tsp salt
  • 2 Tbsp olive oil
  • 1 3/4 cups warm water
  • Pesto
  • Mozzarella Cheese
  • Fresh Spinach
  • Artichoke Hearts
  • Olive Oil (to brush on crust)
Materials:
  • Pizza Stone
  • Parchment Paper
  • Food Processor
Pulse 4 cups of the flour, yeast, and salt in a food processor to combine.  Leave  the processor running and pour in the oil followed by  the water through a feed tube and process until ball forms, 30-40 seconds.  Let the dough rest for 2 minutes.  Then process 30 seconds.


Turn dough out onto a floured counter top. Knead by hand to form a smooth, round ball (about 5 min), adding remaining 1/4 c flour as needed to prevent sticking.  Transfer to oiled bowl and wrap.  Let rise in warm place (unused microwave) until doubled in size, about 1-1.5 hours.


Preheat oven to 500 degrees and heat a pizza stone for 30 minutes. While the stone is heating, you can roll the dough onto a piece of parchment paper. We made our pizza in rectangular shape. Add the pesto, mozzarella, spinach, and artichoke hearts to the pizza. Brush olive oil on the dough that will become the pizza’s crust. Once the pizza stone is heated for the half hour, you will place the pizza with the parchment paper onto the pizza stone. Return the pizza stone to the oven. The pizza cooks for 8-12 minutes.
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