Tag: spinach

Spaghetti Squash

I usually use Italian seasoning when I do spaghetti squash, but decided to do an Asian style this time.

Ingredients

  • 1 spaghetti squash
  • 2 cloves garlic minced
  • 2 tsp fresh ginger minced or grated
  • 1/2 cup onion chopped
  • 1/2 cup red bell pepper chopped
  • 2 cups fresh baby spinach
  • Juice from 1/2 lime (about 2 Tbs)
  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 tsp sesame oil
  • Salt and black pepper to taste

Putting it all together

  1. Cut the squash in half and remove the seeds
  2. Place the squash in a microwavable dish and add one Tbs of water. Cover with plastic wrap.
  3. Microwave the squash until the flesh is tender, about 5-6 minutes. Set aside to cool slightly.
  4. Add 1 Tbs olive oil and 1 Tbs butter to a pan skillet and allow the butter to melt.
  5. Add the garlic, ginger, onion and red pepper to the skillet and saute until softened
  6. While the chopped vegetables are cooking, use a fork to scape out the flesh of the squash. It should scrape out easily in what resembles strands of spaghetti or fine pasta.
  7. Add the squash to the skillet and mix with the sauteed vegetables.
  8. Add the spinach to the skillet and continue to cook until the spinach has begun to wilt and the vegetables are thoroughly mixed.
  9. Remove the mixture from heat.
  10. Add the lime juice.
  11. Add 1 tsp of sesame seed oil.
  12. Add salt and pepper to taste.

Serves 3-4 depending on the size of the squash.

Farfalle with walnuts, spinach and ricotta

This is a quick and tasty pasta recipe, great for quiet supper for two, though it could easily be expanded to serve guests. In all, it took about 15-20 minutes to prepare and cook.  The recipe was inspired by Martha Rose Shulman's Pappardelle With Greens and Ricotta in the New York Times.

Ingredients

  • 1/2  lb farfalle (bow-tie) pasta.
  • 2 quarts water
  • 1 tsp salt
  • 1/2 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1-2 garlic clove(s) finely chopped or pressed through garlic press
  • 2 Tbs olive oil
  • 1/3 cup chopped walnuts
  • 1 pinch salt
  • freshly ground black pepper to taste
  • 10 oz baby spinach

Procedure

  • Bring two quarts water to rapid boil.
  • Add pasta to boiling water and cook for 8 minutes.
  • Meanwhile, add the olive oil to the pan over medium-high heat.
  • Add garlic to oil and cook about 30 seconds until it becomes fragrant.
  • Add the walnuts to the oil and toast for about 2-3 minutes until fragrant. Avoid letting the nuts burn.
  • Add the spinach to the pan with the garlic and walnuts. Turn off the heat and allow the spinach to wilt in the hot oil, turning the spinach with tongs.
  • Add pinch of salt and freshly ground black pepper to the spinach.
  • Add the ricotta to a large bowl, or the serving bowl.
  • Add 1/2 cup of pasta water to the bowl with the ricotta and mix.
  • Drain and add pasta to the ricotta.
  • Add the spinach and walnuts to the pasta and fold together to thoroughly mix.
  • Add the grated Parmesan to the bowl and fold together with the pasta.

Variations

One could substitute other greens, though hardier greens would require a bit more cooking time. Other nuts could be substituted, or totally eliminated. Sliced mushrooms could be sauteed with the greens.

Possible garnishes

Chopped fresh herbs (dill, chives, parsley)