Spring is my favorite time of year. I love watching life blossom back into view and bring the promise of warmer days. Leaves make themselves visible, flowers open their petals to drink in the springtime sunshine and birds start to look for the perfect nesting area to expand their family. I feel as though we wake up a bit too. We shed our extra layers, spend more time outside enjoying the warming days, and begin to put away our hearty soups and stews in exchange for lighter fare.
This dish was inspired by my adoration of the changing season. With fresh basil, spinach, and tomatoes all present and swirled around the pleasurable taste of ricotta cheese, a bite of this meal makes me instantly blithe to say goodbye to winter and hello to the warmer months ahead.
There are only a few steps involved in making this pasta; another reason I find a smile creeping onto my face when I make it. Start off by dropping in a smattering of ingredients and spices. Think garlic, white wine, lemon juice, and chicken broth to name a few.
Finish the whole dish off by adding a handful of freshly halved cherry tomatoes and some ricotta cheese.
- 8 Oz. Dry Pasta, Cooked
- 1 tsp Lemon Pepper
- 3/4 Cup Veggie or Chicken Broth
- 1 Tbsp Olive Oil
- 2 Cloves Garlic
- 1 Lemon, Squeezed
- 1/4 Cup White Wine
- 6 Oz. Fresh Spinach
- 1 Bunch Basil, Chopped
- 15 Oz. Ricotta Cheese
- 1 Cup Cherry Tomatoes, Halved
- 1/2 tsp Salt
- 1/4 tsp Pepper
Over medium heat add to a pan the broth, olive oil, garlic, lemon juice, lemon pepper, white wine, salt and pepper.
Allow it to heat up for a minute or two and then add in the spinach and basil. Let cook until wilted.
Add in the cooked pasta and stir it to coat completely. Remove from heat and stir in the ricotta and the tomatoes.
Add additional salt if needed and serve.