veggie

Day 192: Ricotta Pasta: Part I

July 11, 2007

This evening I made Ricotta Pasta with Grape Tomatoes, Peas and Basil while L and Baby A went back out to buy the necessary tomatoes. The ingredient list is in two columns, with basil and tomatoes in the second column, and I obviously missed it when writing out the shopping list. Not to worry though, it meant that I got to cook unhindered by A’s “I helping cooking”. Which of course is very helpful. She’s suddenly very into cooking- how old does she need to be before she’ll be able to take over the evening meal, I wonder. Anyway, this meal is very simple, and I really thought that it would be good for our little pasta lover. Cooked pasta is tossed with ricotta, butter and parmigiano cheese, then seasoned with salt and pepper. Fried onions, parsley and peas are added to the dish, with the chopped grape tomatoes and some fresh basil. The meal probably took about 15 minutes to prepare, and would have taken less time if I hadn’t almost sliced the top off my thumb with our blunt knife.

The dish is pleasant, although less than wildly exciting. It is creamy and blandish, and certainly needs plenty of salt and pepper. A didn’t like it as much as I’d anticipated- I think the onions bothered her for some reason. She’ll still have leftovers for lunch tomorrow, as will we. Which will be a treat, obviously, as we are entering into day 2 of the ricotta pasta epic adventure with Ricotta Pasta with Sausage. Same pasta base, some fried sausage, no tomatoes or peas.

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2 Comments

  • Reply Doctor D July 11, 2007 at 8:05 pm

    H- I am sure you already know this, but since you are starting a five day ricotta binge . . . make sure your ricotta is pasteurized. You don’t want Listeria (crosses placenta and thus, bad for babe). I am not trying to be annoying, but it’s like seeing a melanoma on the grocery store clerks nose, well, not that bad. Later, D.

  • Reply The Home Cook July 12, 2007 at 11:17 am

    We made the Ricotta Pasta with Spinach awhile back and it was quite tasty. I used fresh baby spinach instead of the frozen because I had it on hand, but I also added nutmeg to the spinach as it cooked to add more flavor. I hope you guys are making small portions of this meal because while it was tasty, I can’t imagine 5 days in a row of varying ricotta pasta recipes.

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