Beth & Friends & Food: July 17th

This week Jan has taken a popular Pintrest recipe and improved it to bring you an amazing pasta salad that will satisfy the whole family. 


INGREDIENTS1 lb. small pasta shells, reserve pasta water1 head garlic1 tablespoon olive oil1 pint cherry tomatoes, sliced in half1 cups baby spinach1 avocado, cubed2 cups slightly steamed broccoli floweret's1/4 cup olives, sliced2 tablespoons parsley

INGREDIENTS FOR DRESSING1 (15 oz.) container whole milk Ricotta cheese1/4 cup grated Parmesan plus for more salad1 teaspoon salt1 teaspoon pepper1 whole lemon, juiced1/2 cup hot pasta water2 tablespoons olive oil

DIRECTIONSMake pasta and reserve 1/2 cup pasta water. Set aside. Using a sharp knife, cut approximately 1/2 inch off the top of the head of garlic. Place the garlic bulb in a small bowl or dish and drizzle 1/2 tablespoon of olive oil over the exposed cloves. Cover the bowl with an inverted plate. Microwave on high, in one minute ingredients, until the garlic is soft and fragrant (about 2 minutes). Use caution when touching the dishes, they will be very hot. All the garlic to cool. 1) Bring a large pot of water to a rolling boil, add the pasta and cook for 7-10 minutes or until al dente. Reserve 1/2 cup of the starchy pasta cooking water. 2) While the pasta is cooking, squeeze the garlic cloves from the head and mince well. Add the minced garlic to a medium bowl along with the ricotta cheese, a healthy dose of freshly cracked pepper and about 1/2 tablespoon of salt. Add the 1/2 cup of hot, starchy pasta cooking water. Stir until it forms a smooth sauce. 3) Drain the pasta. Return the drained pasta to the warm pot (the burner should be turned off). Add the fresh baby spinach and pour the ricotta sauce over the top. Slice the cherry tomatoes and add them to the pot as well. Stir until everything is mixed well. Add in the Parmesan cheese and stir again. Taste and add salt and pepper to taste. Serve warm. 

As always, Jan has made a video to show you just how easy this pasta salad is to make. 

For more information on this recipe and many more, check out Jan's website HERE

Make sure you tune in next Monday at 8:10 to see what Jan brings next. 

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