Lounging by the pool, sunglasses on, sipping a lemonade. Ahh, how refreshing….That’s the kind of day it was on Monday here in DC. Unfortunately, its only April, so the pool’s not open yet:( Instead, I (Steph) spent my outside time going for a run!
I mentioned before that I don’t really follow a training plan the way Chloe does. This also means that I sometimes don’t always plan out how far I’m going to run. I just kind of go. Well today was one of those days, and ended up going 7 miles. I was feeling pretty good for most of the run, but I really wish I had brought one of these:
It was 85° (record breaking temps here!), and after running for about an hour, I was parched. I downed a bunch of water when I got home, then got started on some post-workout fuel.
Maybe it was the beautiful weather putting me into spring/summer-mode, but I was in the mood for something fresh and citrusy for dinner.
I had in the back of my mind a Rachel Ray recipe from her Express Lane Meals cookbook, “Pasta with Broccoli and Sausage with a Ricotta Surprise” (I know, cheesy title). The “Ricotta Surprise” sounds a little questionable (are balloons and confetti going pop out of the ricotta?) but I’ve made this in the past, and its just ricotta cheese with lemon juice, lemon zest, salt, and ground black pepper. THAT was exactly the “fresh and citrusy” I wanted.
So, here’s my twist on Rachel’s recipe:
Pasta with Wilted Spinach and Lemony-Ricotta
1) Prepare pasta of your choice (I used thin spaghetti). You can make as much as you need!
2) While the pasta is cooking, prepare the Lemony Ricotta: In a bowl, mix together 1 cup of ricotta cheese, the zest and juice of 1 lemon, salt, and a lot of pepper (to your taste). Set aside. (this makes enough for 3-4 servings)
3) Set out bowls for serving the pasta, and put a handful of fresh baby spinach in each.
4) Drizzle spinach with olive oil, a dash of garlic powder and a pinch of red pepper flakes (to taste).
5) When the pasta is done, place it on top of the spinach, and toss. The heat will make the spinach wilt.
6) Top with a large dallop of the lemony ricotta and sprinkle on some parmesean cheese.
Question of the day: What’s your favorite citrusy food/drink?