Ricotta Pasta

I.LOVE.PASTA. If I could only eat one food for the rest of my life, it would definitely be pasta (or maybe pizza… close tie). I am especially loving pasta these days since I’m not forcing myself to restrict it anymore! (I’m planning a summation post on my Intuitive Eating challenge later this week with many more details) I used to think pasta was “bad” so when I did “let myself have it” I always completely gorged myself on it. My mind was in that deprivation place of not knowing when I would ever be allowed to have it again. So when I was confronted with pasta… I ate ALL the pasta. Now that I know I can have pasta absolutely any time I want to have pasta, I eat a single serving in a bowl and walk away from the table completely satisfied (ok, ok, maybe one or two more bites as I pack away the leftovers).

Recently, I’ve been finding myself really favoring simple meals. We’re busy during the week so I have less time to cook elaborate dinners. This recipe requires 5 simple ingredients and hits 3 macro nutrients all in one dish (protein, carbs, and vegetables). Here’s what you’ll need (recipe / instructions at the bottom): You could substitute any kind of pasta (I chose brown rice fuscilli – but please remember I am NOT gluten free. I just like this kind a lot), meat (I used ground turkey but beef or chicken would be fine), vegetables (I ❤ brussels sprouts. End of story) and tomato sauce (Trader Joe’s Roasted Garlic is delicious and $1.95 – CHA CHING). The secret here is the ricotta (which in my world is pronounced with a G). Mixing it with tomato sauce gives you a slightly “creamy” sauce without a super heavy alfredo. mmmmm…mmm…. good.

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The other best part of this meal is that you can make the entire thing in the time it takes to boil the water / cook the pasta. I also was able to prep chicken noodle soup in the crock pot during this time.

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Mike is an excellent kitchen helper. I cut these brussels into quarters because they were really big.

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Fig kept a watchful eye on the whole process, but he doesn’t like vegetables (BLEH green stuff!)

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After the meat was cooked, I moved it to a bowl and drained MOST of the fat. I left some (about 1 tbsp) in the pan to sautee the brussels.

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For the sauce simply add your sauce and a dollop of ricotta cheese for a smooth and creamy finish.

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Serve with a little extra ricotta if you like (I love cheese… so yes please) and any garnish you like! I used oregano and crushed red pepper.

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For being so quick and simple, this meal was a HUGE hit. Mike loved it.

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And so did Little Mac…

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recipe

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One response

  1. Paulette Zimmerman | Reply

    another great recipe…easy and healthful. So talented….I KNEW you were my daughter:)

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