Fall is approaching and most people find they are much busier this time of year! It is easy to get in the habit of making dinners that are quick to make yet not always the best for their bodies. Examples would be things such as Macorni and Cheese from the package, peanut butter and jelly sandwiches and Top Ramen. Let's not forget eating healthy should still be one of our top priorities.
When I feel overwhelmed by the many tasks I need to accomplish, I lay out a daily schedule with times for each thing I need to get done and what I would like to do. Try it out and see if your stress level goes down.
Anyways, here is a recipe to try out!
Garlicky spinach tossed with pasta in a ricotta sauce means a healthy meal in no time.
Ingredients
1 6-ounce package fresh baby spinach
8 ounces penne pasta
1 tablespoon olive oil
3 cloves garlic
⅛ red pepper flakes
1 cup ricotta cheese
½ teaspoon salt
¼ teaspoon ground black pepper
Cooking Instructions
Put spinach in colonder through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colonder with spinach.
In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.
If creamier texture is desired, stir in reserved pasta water.
Make-Ahead
Pasta can be cooked ahead, tossed with oil and kept in the refrigerator for a few days. To make this dish just heat pasta in microwave and toss with the rest of the ingredients.
Ingredients
1 6-ounce package fresh baby spinach
8 ounces penne pasta
1 tablespoon olive oil
3 cloves garlic
⅛ red pepper flakes
1 cup ricotta cheese
½ teaspoon salt
¼ teaspoon ground black pepper
Cooking Instructions
Put spinach in colonder through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colonder with spinach.
In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.
If creamier texture is desired, stir in reserved pasta water.
Make-Ahead
Pasta can be cooked ahead, tossed with oil and kept in the refrigerator for a few days. To make this dish just heat pasta in microwave and toss with the rest of the ingredients.
Make it Faster:
Use fresh rather than dry pasta
Use fresh rather than dry pasta
Servings per Recipe: 4
Amount Per Serving: ½ cup cooked pasta
Preparation Time: 2 minutes
Amount Per Serving: ½ cup cooked pasta
Preparation Time: 2 minutes
Cooking Time: About 10 minutes
Ready In: About 15 minutes Servings:
To find 10 other recipes including this one go to: http://recipes.slides.kaboose.com/244-easy-after-school-dinners
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