Since my daughter, Becky, has talked me into posting some more recipes, I am using a nice Italian recipe in honor of her as she makes her home in Italy. She will be leaving to go back to Italy on August 18. Please pray for all of us as we all say good-bye. It has been a wonderful, hectic summer and we have enjoyed so much spending time with all of them.
1/2 lb. whole-wheat capellini (looks like angel hair)
2 tsp. extra-virgin olive oil
3 plum tomatoes, diced
2 cloves garlic, crushed
1 (6oz.) bag baby spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 tsp. salt
1. Cook pasta: Drain, reserving 1/4 cup liquid
2. Heat oil--add tomatoes and garlic. Cook about 2 min. Add the spinach in batches, stirring until wilted.
3. Add pasta, reserved cooking liquid, cheeses, and salt. Cook, stirring frequently until the cheeses are melted.
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1 comment:
When I got on the blog tonight and saw that you were back, I was sooo excited. Thanks Becky!!
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