Tuesday, April 21, 2009
Kitchen Sink Pasta
As in it's got a little bit of everything except...
Fridge cleaner meal here, and super tasty to boot, if a little homely in the picture. I had more than half a tub of ricotta left from the omelet cannelloni, so decided to use it up in a pasta dish. I'm afraid the amounts are going to be kind of wishy washy on this one...but basically if it sounds like it might be good in your pasta toss it in!
Kitchen Sink Pasta:
1 preternaturally large chicken breast, pounded to ~1/4", salted and peppered, pan sauteed in a little olive oil, and cut into ~1" pieces
~10 oz ricotta cheese
freshly grated Parmesan
freshly grated nutmeg
~10 oz fresh spinach, washed but not dried
2 zucchini, cubed and roasted with a little olive oil and salt at 400 til done.
2 roma tomatoes, cut into 8 pieces each, then roasted at 400 til they start to collapse.
~1/4 cup chopped sun-dried tomatoes in oil
1 large jarred roasted red pepper, chopped
brown rice elbows, or pasta of your choice
a bowl of the pasta water reserved
~1/4 cup packed torn fresh basil
After all your ingredients have been prepped, cook your pasta as per package instructions, making sure to reserve some of the cooking water.
In a small bowl, combine the ricotta and some Parm, freshly grated nutmeg, salt and pepper to taste.
In the same (still chickeny) pan you cooked the chicken in, add the still damp spinach and cover, cooking ~3-4 minutes, or until tender, then remove from heat.
Add ricotta mixture to spinach in the pan stirring to combine.
You can start to thin with some of the pasta water at this point.
Add the rest of the ingredients including the now cooked noodles until heated through.
Add more water until it's a consistency you're pleased with, adjust seasonings if needed, then enjoy the cheesy goodness.