Sunday, February 12, 2012

Penne with Basil, Spinach, and Ricotta Pesto

These days, we often plan our dinners in a kid-friendly fashion in hopes that our son will eat a nutritious meal.  I refuse to make a completely different dinner for my son because I don't want to instill bad habits, but I also think that in order to do this, you have to make something appropriate for kids.  For example, something super spicy or full of alcohol probably isn't wise!

Because I work during the week and my husband stays home with the boy, he makes dinner during the week, and I get the weekends to be creative.  Usually by the weekend, we've run out of everything, and we haven't planned anything specific.  I'm too tired to go shopping, and this gets done during my hubby during the week anyway.  So, we usually have some sort of clean-out-the-fridge dinner.

This night, we had penne with a unique (I think) and good pesto.

Penne with Basil, Spinach, and Ricotta Pesto

1 pound dried penne pasta
2 cups basil leaves
1/4 pound baby spinach
2 cloves garlic, minced
4 ounces ricotta cheese
olive oil

Bring large pot of water to boil and cook penne according to package directions.

Heat medium skillet over medium heat and drizzle with olive oil.  When hot, add garlic and cook until fragrant.  Add spinach and cook until wilted.  Remove from heat and allow to cool.  There is no need to drain the spinach.

Place spinach mixture and basil leaves in a food processor with enough oil to thoroughly chop and puree the greens.  Place the puree in a bowl with ricotta cheese.  Add hot pasta.  Toss and enjoy!!

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