Friday Night Cooking
Everyday Italian is a great lunchtime show. I usually catch some of it when I'm home on my lunch break, whether it's Giada's main dish or one of the side items or dishes for the episode. A few weeks ago, I caught an episode that featured this simple and easy recipe for pasta with spinach and cherry tomatoes. I bought some spinach and cherry tomatoes the next time I was at grocery store, made a slight change (in the type of pasta) and had a nice meal.
Well, tonight I decided to do a little improvising with the recipe, partly because my first go at it wasn't as tasty as I would have liked. So, here are my ingredients:
3 handfuls of bowtie pasta
1/3 bag of baby spinach
9 cherry tomatoes, halved
1 clove of garlic, minced
2 tablespoons of diced purple onion (I cut off a piece of an onion I've been using during the past week)
4-6 ounces of chicken (I had some leftover chicken from a rotisserie which I think was that amount)
1/3 carrot, sliced in rounds then in half
1/2 zucchini squash, sliced to look like carrot sticks
Some shredded Italian cheese, sprinkled to taste
Salt and pepper handy
And some olive oil
First, I boiled water and salted it before throwing in the pasta. (Apparently this adds some flavor to the pasta.) I set my timer for 9 minutes and prepared the onion and garlic. I poured enough olive oil into my small skillet to coat it and have a bit more sloshing around on medium heat. I then put in the garlic and onion to start browning, as well as to provide a nice aroma as I prepared the other veggies. I let them cook for a little over two minutes, then added the carrots and zucchini squash pieces. (The carrots needed the extra cooking time; I probably could have waited a bit for the squash.)
Next came the spinach, placed over the other veggies to wilt down. I had forgotten about the tomatoes, so I quickly cut them in half and threw them on top of the spinach to make sure they got enough heat and cook time. After adding salt and pepper to the veggies, here's what it looked like:
From here, I shredded the chicken I had by hand, added it, and continued stirring; I sprinkled a little more salt and pepper as well. After a couple of minutes, the pasta was ready. I spooned it into the skillet, allowing some of the water to get in too. The pasta sat on top of the veggies for almost a minute before I kept stirring. Finally, I sprinkled a little cheese on top of it all and let lowered the heat to low. I let the liquid cook down a bit more and tried stirring the spinach out of its clumps for a few additional minutes, at which point I served myself 2/3 of what was in the skillet while the rest remained on stove on low. After it was in the bowl, I added more shredded cheese and it turned out quite presentable:
I think the addition of the extra vegetables made a big difference, as did the chicken. It was heartier than my first attempt and more tasty. Maybe it was because I was a lot hungrier than I'd thought, but it was the best pasta I've made. If I wasn't so full, I'd make it again right now.
Well, tonight I decided to do a little improvising with the recipe, partly because my first go at it wasn't as tasty as I would have liked. So, here are my ingredients:
3 handfuls of bowtie pasta
1/3 bag of baby spinach
9 cherry tomatoes, halved
1 clove of garlic, minced
2 tablespoons of diced purple onion (I cut off a piece of an onion I've been using during the past week)
4-6 ounces of chicken (I had some leftover chicken from a rotisserie which I think was that amount)
1/3 carrot, sliced in rounds then in half
1/2 zucchini squash, sliced to look like carrot sticks
Some shredded Italian cheese, sprinkled to taste
Salt and pepper handy
And some olive oil
First, I boiled water and salted it before throwing in the pasta. (Apparently this adds some flavor to the pasta.) I set my timer for 9 minutes and prepared the onion and garlic. I poured enough olive oil into my small skillet to coat it and have a bit more sloshing around on medium heat. I then put in the garlic and onion to start browning, as well as to provide a nice aroma as I prepared the other veggies. I let them cook for a little over two minutes, then added the carrots and zucchini squash pieces. (The carrots needed the extra cooking time; I probably could have waited a bit for the squash.)
Next came the spinach, placed over the other veggies to wilt down. I had forgotten about the tomatoes, so I quickly cut them in half and threw them on top of the spinach to make sure they got enough heat and cook time. After adding salt and pepper to the veggies, here's what it looked like:
From here, I shredded the chicken I had by hand, added it, and continued stirring; I sprinkled a little more salt and pepper as well. After a couple of minutes, the pasta was ready. I spooned it into the skillet, allowing some of the water to get in too. The pasta sat on top of the veggies for almost a minute before I kept stirring. Finally, I sprinkled a little cheese on top of it all and let lowered the heat to low. I let the liquid cook down a bit more and tried stirring the spinach out of its clumps for a few additional minutes, at which point I served myself 2/3 of what was in the skillet while the rest remained on stove on low. After it was in the bowl, I added more shredded cheese and it turned out quite presentable:
