We have fresh spinach coming in right now. The Galilee Spinach seed that I saved had bad germination, but the old standby variety that we like (Monstrueux De Viroflay) is really producing. The spinach that Popeye would eat from a can cannot be compared to this stuff. Popeye would never eat canned spinach again once he tried this variety. Anyhow, for the recipe we'll be cooking up today, we needed 2 cups of spinach packed tightly.
We're cooking up some Pasta with tomatoes, spinach and ricotta. We have some bowtie pasta cooking on the back burner. Here we have the spinach cut up with 1/3 cup extra virgin olive oil, 1 lb cocktail tomatoes and salt and pepper all sautéing in a pan.
1/3 cup of basil is added and then all of it is poured atop the cooked and drained bowtie pasta.
I don't know if you remember, but a couple of months ago, we made several batches of mozzarella cheese from several gallons of LuLu's milk. When you make mozzarella, you get ricotta cheese as sort of a by product. We had some of it frozen, so we thawed it out and added it to the pot.
To the top of that we added 1/2 cup of freshly grated Parmesan cheese.
This is all stirred together and it's now ready to serve!
Delicious! Creamy! It's a great way to use some of the spinach that's coming in. The next time we make it, we'll double the amount of spinach to 4 cups packed and also add more fresh basil and some minced garlic. With all the spinach, and cooler weather coming in this week, we were talking about also making a Cream of Spinach soup. Ravioli stuffed with spinach might be on the agenda as well.
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