Sunday, June 3, 2012

Lamb's Quarters with ricotta and shells: a recipe

We love lamb's quarters (Chenopodium spp.).  We use it in any dish where we might use spinach--lasagna, wraps, soups, quiches.  Check out how nutritious it is.  And like I tell Eva, it is always a plus when a food is nutrious and delcious.

After Thag and Eva harvested some lamb's quarters growing wild in our garden, I cooked this up for dinner tonight.

1 pound small pasta shells
1/4 cup extra virgin olive oil
1 onion chopped
2 cloves garlic, minced
1 pound lamb's quarters, rinsed and chopped
1/3 cup chopped parsley
1 pound ricotta cheese
3/4 cup (or more!) parmesan

1)  In large pot, put salted water on stove to boil for pasta.  Cook and drain pasta.

2)  While pasta water is boiling, heat oil in large skillet.  Add onion and garlic--cook about five minutes until onion is translucent.  Salt to taste.

3)  Add lamb's quarters to skillet.  Stir and cook 3 to 4 minutes.

4) When pasta is done, add pasta, ricotta, and parsley to skillet.  Stir well.

5)  Serve with lots of parmesan.

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