What’s Cooking in Gail’s Kitchen? Sunshine Eats: Lemon Pepper Pasta! Have you ever had one of those days when things just fall into place and you cook like a gourmet chef? And then, because everyone is starv-ing, you are halfway through the meal before you realize you forgot to take the food photo? Well, this is what an (almost) clean plate looks like! lol Perhaps it’s absent-mindedness, or maybe….yes, maybe…it’s just that good!
LEMON PEPPER PASTA
8-ounces lemon pepper pasta
1 tablespoon olive oil
1 tablespoon bacon fat
1/4 cup shiitake mushrooms, sliced
1/4 teaspoon garlic powder
2 Roma tomatoes, quartered
1 teaspoon Herbes de Provence
1 teaspoon kosher salt
2 green onions, chopped
8-ounces ricotta cheese
1/3 cup Parmesan cheese, grated
10-ounces frozen chopped spinach, thawed and drained
Cook pasta as directed on package. Set aside. Meanwhile, warm olive oil and bacon fat in a large skillet over medium heat. Add shiitake mushrooms sprinkled with garlic powder; cook until soft. Add Roma tomatoes. Sprinkle with Herbes de Provence and kosher salt. Reduce heat and stir gently. Add chopped green onion. Cook 2-3 minutes. Add ricotta cheese and Parmesan cheese. Cook 2 minutes, stirring frequently. Fold in spinach and heat on low 2-3 minutes, stirring occasionally. Drain lemon pepper pasta. Add to spinach mixture. Toss to coat. Heat through and serve immediately.