Fusilli with Spinach and Ricotta

From the kitchen of One Perfect Bite...This is a wonderfully mild pasta that's light and easy on the palate. It's flavors are much like those found in spinach and cheese ravioli, but this deconstructed version is much less work. It's perfect for those evenings when you have a yen for pasta but your stomach can't quite handle a heavy spicy sauce. It really is quite easy to prepare, but it's not a pantry meal. The recipe requires fresh greens and, if possible, fresh ricotta. That means advanced planning is needed to make this dish properly. Lidia Bastianich developed the recipe on which mine is based. I've made some changes because I thought the original dish had too little sauce for the amount of pasta that was cooked. I also use more salt in the pasta water to assure it has some flavor. I generally add 1 teaspoon of salt for every quart of water in my pasta pot. I use a 6 quart pot, so I always add 2 tablespoon of salt to the pasta water. I add the salt after the water comes to a boil and I let the water return to a boil before I add the pasta. Shirley Corriher has written an article about the art and science of cooking pasta that you might find interesting. It can be found here. This is a lovely pasta to have in your rotation. You won't make it as often as some others, but it will not disappoint you. Here's the recipe.

Fusilli with Spinach and Ricotta...from the kitchen of One Perfect Bite adapted from a recipe by Lidia Bastianich

Ingredients:
Kosher salt
1 pound baby spinach, washed and patted dry
2 tablespoons extra-virgin olive oil
4 small scallions, chopped
Freshly ground black pepper
1 cup ricotta cheese
1 cup half-and-half or light cream
Pinch nutmeg
1 tablespoon unsalted butter
12 ounces dried fusilli
1/2 cup freshly grated Parmigiano-Reggiano

Directions:
1) Bring 6 quarts of water to a boil. Add 2 tablespoons salt to boiling water.
2) Stacking leaves, cut spinach crosswise into 1/4-inch strips. You should have 8 packed cups of shredded spinach.
3) Heat olive oil in a large pan or skillet set over medium-high heat. Add scallions and cook, stirring, until softened, about 5 minutes. Stir spinach and a pinch of salt and pepper into pan. Cover and steam spinach, stirring occasionally to cook evenly, until it's wilted but still bright green, about 5 minutes.
4) Meanwhile, in a small bowl, mix ricotta, half-and-half, and nutmeg, if using, until smooth. Stir ricotta mixture and butter into spinach and season with salt and pepper. Reduce heat to medium-low and simmer for 5 minutes.
5) Meanwhile, stir fusilli into boiling water and cover pot. When water returns to a boil, remove cover. Cook pasta, stirring occasionally, until al dente, about 12 minutes.
6) Reserve 1/2 cup of pasta cooking liquid. Drain pasta well and return it to its pot over low heat. Add spinach mixture and enough reserved cooking liquid to make a sauce that will lightly coat pasta. Toss thoroughly. Remove pot from heat and stir in grated cheese. Transfer pasta to a warm serving platter or individual bowls and serve. Yield: 6 servings.

You might also enjoy these recipes:

Pasta with Spinach and Asiago Cream Sauce - Good Things Catered
Heart Healthy Pasta with Spinach Sauce - What's for Dinner Across State Lines
Garden Pasta with Ricotta - Radishes and Rhubarb
Penne with Ricotta and Basil Sauce - My Fabulous Recipes
Malfalda Pasta with Ricotta Cheese - Anna's Table
Roasted Zucchini Pasta with Ricotta Cheese - Foodie/Nutritionist

Spinach and Pancetta Strata - Pink Saturday

From the kitchen of One Perfect Bite...It's time for the April challenge at Recipes to Rival. This month's challenge, chosen by Temperama of High on the Hog, was a Giada De Laurentis recipe for a Spinach and Pancetta Strata. It's a wonderful recipe for this time of year. It can be assembled the night before serving and that makes it a natural for for a Mother's Day brunch. I cut all the ingredients in half, but made no other changes to the recipe we were asked to prepare. Those of you who have large families to entertain will appreciate the ease with which this can be assembled. The strata is simple to make and it uses readily available ingredients. It is also delicious. One of the nice things about Giada's recipes is their consistency. They are never great but they are always good and visually appealing. I hope you'll try this. You won't be disappointed. Here's the recipe.

Spinach and Pancetta Strata...from the kitchen of One Perfect Bite, courtesy of Giada De Laurentis from Everyday Italian episode: My Family Favorites

Ingredients:
2 tablespoons olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
1/2 cup finely grated Parmesan
3 cups whole milk
10 large eggs

Directions:
1) Heat oil in a heavy large skillet over medium heat. Add pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer pancetta to a bowl. Add onion to pan drippings in same skillet and saute until translucent, about 4 minutes. Add spinach and garlic. Saute over medium-low heat until garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and cooked pancetta.
2) Place half of bread cubes in a buttered 3-quart baking dish. Sprinkle half of cheese over the bread, then top with half of spinach mixture. Repeat layering.
3) Whisk milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
4) Preheat oven to 350 degrees F.
5) Bake strata uncovered until puffed, golden brown, and cooked through, about 40 minutes. Let stand 5 minutes before serving. Yield: 8 servings.

You might also enjoy these recipes:
Frittata with Spring Herbs and Leeks - One Perfect Bite
Smoked Salmon Frittata - One Perfect Bite
Individual Baked Omelets - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Greek-Style Flatbread Pizza

From the kitchen of One Perfect Bite...It was a wonderfully busy day today. We headed into the Lorane Valley to look at property and on our way back stopped for a quick visit with friends who have just opened their nursery and farm stand for the season. We did a quick walk through of our Saturday Market and had a very late lunch at a favorite local Thai restaurants. By the time we reached home the sun had set and we knew that dinner would be light and late. I decided to make Greek pizzas that use lavash as a base for Mediterranean-style ingredients. They are much lighter than their doughy cousins and I actually prefer the thin crisp crust to that of a standard pizza. These are easy to do. If you don't care for the Greek version, use standard pizza ingredients or better still use the flatbread for a wonderful pissaldiere. I think many of you will like this light pizza. Here's the recipe.

Greek-Style Flatbread Pizza...from the kitchen of One Perfect Bite

Ingredients:
1 soft lavash bread
3 tablespoons olive oil
1/2 cup minced pitted Kalamata olives
1 cup grated Monterey Jack cheese
1-3/4 cups crumbled feta cheese
1-1/2 cups baby spinach, wilted
1-1/2 cups thinly sliced cremini mushrooms

Directions:
1) Preheat broiler. Place lavash on large baking sheet; brush with 1 1/2 tablespoons oil and broil until it begins to crisp, about 1 minute.
2) Reduce oven temperature to 450 degrees F. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1-1/2 tablespoons oil. Sprinkle with Monterey Jack and feta cheese. Top with wilted spinach, olives and mushrooms. Sprinkle with salt and pepper. Using a wide spatula, slide lavash dierectly onto an oven rack. Bake until pizza is heated through and cheeses melt, about 5 to 7 minutes. Cut into squares. Yield 2 to 3 servings.

You might also like these recipes:
Mexicali Pizza - One Perfect Bite
Focaccia Bread - One Perfect Bite
Whole Wheat Olive Bread - One Perfect Bite

Mushroom Lasagna Florentine - For Waist Watchers

From the kitchen of One Perfect Bite...Lasagna needs little introduction. Years ago the word referred to a cooking pot, but it's now generally accepted to be a form of pasta or a layered dish that is cooked "al forno" - in the oven. We're all familiar with the classic lasagna made with several cheeses and sauce Bolognese, but modern kitchens have introduced meatless versions as well a theme and variation that uses seafood. We were introduced to this lower calorie version of mushroom lasagna by the folks who operate the Rain Forest Mushroom Company. Before we get to the recipe, I want to remind you that mushrooms should be placed in a brown paper bag and kept in your vegetable crisper for no more than 3 to 5 days. They should not be eaten raw. I'm guilty of breaking this rule, but you should be warned that medical professionals advise that raw mushrooms should not be eaten by the very young, the very old or those who have compromised immune systems. Now to today's recipe. It's not bad. I'm tired of classic lasagna and find the seafood versions to be too expensive for standard family fare. This is a natural progression for us. Here is the lower calorie version of mushroom lasagna. If you can't purchase the more exotic mushrooms feel free to use button or crimini mushrooms in their place. Mangia!

Mushroom Lasagna Florentine...from the kitchen of One Perfect Bite

Ingredients:
9 lasagna noodles (about 8-oz.)
3 cups 1% milk
1 cup low-fat cottage cheese
1/4 teaspoon pepper
1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry
1-1/2 cups finely chopped leeks of white onions
1/3 pound each Shiitake, Maitake and Oyster mushrooms finely chopped
2 cloves garlic, finely minced
1/4 cup flour
1 cup grated Parmesan cheese, divided use
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter or oil
1/3 cup chopped parsley
1/2 teaspoon dried oregano
1/2 cup shredded Mozzarella cheese

Directions:
1) Cook pasta according to package directions. Preheat oven to 400 degrees F. Mist a 9 x 13-inch casserole dish with cooking spray. Set aside.
2) Place flour in a medium saucepan. Whisk in milk until blended. Bring to a boil over medium heat; cook, stirring constantly, until thick, about 5 minutes. Remove from heat: stir in cottage cheese, 1/2 cuo Parmesan cheese, salt, pepper, nutmeg and spinach.
3) In a separate pan, melt butter over medium heat. Stir in leeks or onions and cook until soft and translucent, about 7 minutes. Stir in parsley, oregano and garlic. Cook just until garlic is fragrant.
4) Spread 1 cup spinach mixture on bottom of baking dish. Top with 3 lasagna noodle. Spread with 1-1/2 cups of mushroom mixture. Repeat layers ending with noodles. Top with remaining 1/2 cup spinach mixture. Cover pan with foil and bake for 25 minutes. Uncover pan: sprinkle with reserved 1/2 cup Parmesan and shredded mozzarella. BAked, uncovered, for 15 minutes, or until golden brown. Let stand 10 minutes befor serving. Yield: 9 servings.

Thai Rice Noodles with Beef and Spinach

I love the delicious flavors of Thai cuisine, but I need dishes that can be quickly executed and don't require special equipment or ingredients that take weeks to assemble. This dish meets all my requirements and is a nice break from the heavy, rich food that can be overwhelming at this time of year. If you can't find bahn pho (rice noodles), boxed rice sticks, the ones used to make pad thai, can be substituted if you follow the manufacturers instructions to soften them. This is everyday street food in Thailand. As you look at the recipe you'll see that it has no chili heat. It is, however, beautiful to look at and has a nice balance between sweet and salty. If you'd like more heat you can quickly make prik nahm som, a Thai condiment that is passed with the noodles; simply chop a small hot green chili and mix it with 1 teaspoon sugar and 2 to 3 tablespoons white vinegar. These noodles are sure to take you to a happy place. Enjoy!

Thai Rice Noodles with Beef and Spinach

Ingredients:
8 ounces wide rice stick noodles (bahn pho, L or XL)
3 tablespoons fish sauce
2 tablespoons tamari or dark soy sauce
1 tablespoon molasses or brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons vegetable oil, divided use
1 tablespoon coarsely chopped garlic
1/2 pound thinly sliced boneless beef strips (i.e tri-tip, flank or rib eye)
5 large handfuls fresh spinach leaves
1/2 cup water
2 lightly beaten eggs

Directions:
1) Cover rice noodles with boiling water. Let sit 10 minutes stirring occasionally. Drain. Rinse well in cold water. Set aside.
2) Combine fish sauce, tamari, molasses, salt and pepper in a small bowl. Set aside.
3) Heat 2 tablespoons of oil in a wok or large, high-sided saute pan set over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add beef and toss to coat with oil. Add spinach and cook, tossing frequently, until beef is cooked and spinach is a bright, shiny green, about 2 minutes. Use a slotted spoon to transfer beef and spinach to a serving platter.
4) Add noodles to pan, tossing to cook until noodles have softened, about2 minutes. Use splashes of water to keep noodles moist and prevent sticking. Push noodles to one side of pan.
5) Add reserved 1 tablespoon oil. Pour eggs into cleared half of pan. When almost set, toss to scramble and combine with noodles.
6) Return beef and spinach to pan. Stir in sauce mixture. Toss mixture until noodles are colored and ingredients are combined, about 1 minute longer. Transfer to serving platter. Yield: 3 to 4 servings.

This recipe is adapted from one created by Nancie McDermott.

It is being sent to C at Foodie Tots who is hosting Pasta Presto Nights # 94, a blogging event created by Ruth at Once Upon A Feast.