Piece of life
It’s hard to believe, but I finished my master’s degree! The last 18 months have been intense… balancing studies and family life has been a challenge but with the right support [thanks Hubby], I have succeeded to manage it all. Now I’m enjoying a well-deserved vacation before going back to work. In the kitchen, the trend is towards simplicity. It seems that once the pressure drops, it’s hard to get the energy back, even for cooking.
About the one-pot pasta with spinach and ricotta
It’s not a secret: I love pasta! Whether it’s simply with a drizzle of olive oil and a bit of garlic, or with more elaborate sauces, I can never get enough of it. And no matter the shape, I love them all [ok, I admit I have a few favorites]… I wish I had time to make my own pasta, but unfortunately that’s rarely possible during the week. [We have a little family tradition of eating pasta every Wednesday night]. So I buy dry pasta, as most of you do. I make sure to choose quality pasta though. My usual brands: Delverde and De Cecco.
One of the major trend of the last few years is to make “one pot” style recipes [you cook everything in a single pan]. Let’s be honest, it definitely makes life easier. I don’t make them very often though, but a while back I tried a one-pot lasagna from a Goodfood box we had received as a gift, and I have to admit that I liked it.
Here is a simple recipe for ricotta and spinach pasta prepared in one dish. I used lasagna cut into small pieces, but you can change to another type of pasta if you prefer. Adjust the cooking time depending on the brand and type of pasta you will choose, and according to your tastes too [personally, pasta always has to be al dente]. If you go with the lasagna, be sure to separate the pieces as they tend to stick together [and therefore they won’t cook well].
One-pot pasta with spinach and ricotta
Équipements
Ingredients
- 14 lasagna sheets
- 250 g fresh spinach leaves (or frozen spinach)
- 250 g button mushrooms
- 300 g ricotta
- 250 mL milk
- 1 shallot
- 2 cloves garlic
- 50 g grated parmesan cheese
- olive oil
- salt & pepper to taste
Pour le service
- grated parmesan
Instructions
- Wash and drain the spinach.
- Wash and roughly chop the mushrooms.
- Chop the shallots and garlic cloves.
- Drizzle a little olive oil into a pan. Heat and add the shallots and garlic. Let it brown for 1 minute.
- Add the ricotta and let it melt.
- Pour in the milk and add the Parmesan cheese. Add salt and pepper to taste. Mix to obtain a homogeneous sauce.
- Add the mushrooms and the spinach.
- Cut the lasagna sheets into large pieces. Add them to the pan. Stir and make sure the lasagna is well separated.
- Cook for about 10 minutes, until the pasta is cooked al dente.
- Serve with grated Parmesan cheese.
