Another Friday, another evening filled with carbs as we’re in the thick of training season.
And this season is weird. We had a couple of exceptionally warm days here in NYC that has made me long for the flavors of spring (which in turn, brought me to this recipe). Then winter swoops in like a bat out of hell and brings us snow two times in a week. I’m not complaining—it’s not like last year (knock on wood).
But seriously, winter, what’s going on? You’re odd this year, and I don’t know how I feel about it. Also, no matter how I plan it, I always fail to dress accordingly when the weather is like this. I’m either too hot or too cold. It’s lame.
Anywho. Back to wishing it were spring during spring training. And a recipe to go along with that.
Also, good luck to all contestants participating in the inaugural Hot Dog Challenge!
Lemon/Ricotta/Baby Spinach Pasta
1 lb pasta, whichever shape/cut you prefer
1 cup ricotta
1 lemon, zested and juiced
2 heaping handfuls of baby spinach
Salt & freshly cracked pepper
1. Bring a pot of heavily salted water to a rapid boil. Add in pasta. Cook til al dente.
2. Meanwhile, in a large mixing bowl, mix ricotta, zest, and juice. Season with salt and pepper.
3. When pasta has cooked, transfer to mixing bowl. Toss to combine. Add in baby spinach, tossing to combine. Season with salt and pepper.
4. Serve it meow.