Ricotta pasta with greens and tomatoes

June 13, 2015 at 9:06 pm Leave a comment

  Lovely market tomatoes meet backyard greens. This is a super-fast meal. I made it tonight with the thought “I need to get this kid in the bath in 20 minutes” running through my head. Made it and ate it in less time than that!

Put the pasta water on to boil and go out to the garden to gather greens if you have them growing. There is really nothing like it – cooking with just-picked veggies is pure summer.  

I have spinach, chard, beet greens and pac choi growing and I used a mix of all of them here. Also, try to find good local tomatoes. Yes, they are more expensive than the supermarket kind, but only a little and it is just a different food. I spent $6 a pint on mine this morning at the farmers market and they were worth every penny. 

There is no need to cook the tomatoes in this dish. The heat of the pasta softens them a bit, and at this time of year cooking fresh tomatoes is a sin. They are too delicious just the way they are. 

Ricotta pasta with greens and tomatoes 

Serves 2 (generously!)

1/2 package of spaghetti 

2 cups cherry tomatoes, halved

3-4 cups greens (spinach, chard, etc), chopped

1 cup ricotta 

Grated rind of 1 lemon

1/4 teaspoon each salt, cayenne pepper and paprika

1/2 teaspoon hot pepper flakes 

Olive oil and fresh cracked pepper to finish 

Slice the tomatoes and chop greens while the pasta is cooking. When pasta is al dente, add greens to cooking water, stir and then drain the pasta and greens (this gives your greens a quick wilt). Put pasta and greens back in the pot and stir in ricotta, spices, salt and lemon rind. Dish out the pasta  and put the raw tomatoes on top along with a big drizzle of your best olive oil and lots of coarsely ground pepper.   


Entry filed under: Gardening, Gluten Free, Kitchen garden, Local food, Recipes.

Lemon and lavender scones Early summer garden

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