Though I like the idea, I've never been one of those people that picked one word to some up their intentions for a new year. And while I would love to try it, with a new baby coming I know I'm in for some big changes this year. So it's probably not the best time to pick one word to live my life by this year and better to just roll with the punches. That said, I think that this blog could get its own word or phrase for this year. The nature of A Squared's content, recipes, the frequency with which I'm posting has definitely shifted. So maybe this blog's word or phrase of the year could be something like convenience, streamlined, or quality over quantity... With a busy work season starting, the third trimester looming, and a million things to do (without quite enough energy to do it all), I'm all about make ahead meals, slow cooker recipes, and one-pot dishes these days so expect to see a lot more of those coming your way this year!
And now, back to tonight's dinner. This dinner checks a lot of those convenience boxes: it's all made in one pan, is a great way to use up leftovers, and it comes together really quickly. This dish happens to be meatless, but you won't even notice because it is so cheesy and flavorful. You could, of course, add meat this this but the sauteed tomatoes, spinach, and roasted peppers in this recipe pack lots of nutrients and flavor. The addition of ricotta and shredded mozzarella keep it creamy and decadent with all the best qualities of a cheesy lasagna minus the hours of prep work and baking time. All of the cooking happens on the stovetop and then all of this melty cheesy goodness is broiled until golden and bubbly.
If you've made a lasagna recently and have leftover ingredients, this is a perfect way to use them up and make something similar, yet different-- but totally delicious!
Ingredients:
- 1 Tbs. olive oil
- 1/2 Tbs. butter
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 cup grape tomatoes
- 1 1/2 cups fresh spinach leaves, chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 tsp. red pepper flakes
- 12 oz. cooked linguine
- 1/2 cup light ricotta
- 1/2 cup shredded mozzarella
- Salt and pepper, to taste
Heat olive oil and butter in a medium cast iron skillet over medium heat. Add shallots and saute for 4 minutes until softened. Add garlic and saute for another 1-2 minutes until fragrant, but not brown.
Add the tomatoes to the pan and sprinkle with salt. Cook for 5 minutes, until tomatoes begin to soften and stir in spinach, peppers, and pepper flakes. Season with salt and pepper.
Fold pasta into the vegetable mixture until fully incorporated. Drop ricotta by the spoonful over the top of the pasta mixture. Sprinkle with mozzarella.
Broil the pasta for 5-7 minutes, until golden brown and bubbly.
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