Pasta Again
I think I'll toss some cavatelli with room temperature ricotta, softened butter, parmesan and a lot of salt and pepper.
AND chopped frozen spinach.
And a big salad.
Clementines. I found a bag of them from California that are fantastic the way clementines were when they first came around. Remember? Now it's always a crap shoot with clementines.
do you cook the spinach before adding to the pasta? ot thaw it out to room temp?
ReplyDeleteWhat an excellent question Samantha. I just thaw it and wring out the excess water. It is a very nice touch to saute it in butter and minced garlic and season with s&p. But the lazy way is delicious too.
ReplyDeleteAnd you said adding sausage would work too!
ReplyDeleteand I totally agree w you about clementines.. and cantelope...
ReplyDeleteActually Monroe, you said adding sausage would be great and thank you so much. It will go in the next batch for sure. Much sexier than adding chicken!
ReplyDeleteThe whole cantaloupe thing is sad. It's hard to throw out an entire melon after one bite but often they're that bad.
ReplyDelete