A yummy recipe

On Tuesday night I made a roast chicken, there was a bit of chicken left over so I thought I would just serve the same the next night. But by the time that dinner came around G and I weren't really in the mood for it again and G suggested pasta.

Hmmm I thought, what do I have in the cupboard/fridge...

I had my stock standard staples of ricotta, cherry tomatoes, baby spinach and pecorino. So I googled these ingredients and here is the recipe I found!

Spaghetti with Cherry Tomatoes, Ricotta, Spinach and Pecorino
By Bill Granger from bill's food

via here

Serves 4

Ingredients

• 750 g Cherry Tomatoes
• 4 Garlic Cloves sliced
• 1 Red Onion thinly sliced
• 1 handful Fresh Oregano
• 100 ml Extra Virgin Olive Oil
• 500 g Fresh Spaghetti
• 50 g Baby English Spinach
• 200 g Fresh Ricotta
• Freshly Ground Black pepper
• 75 g Pecorino Cheese grated

Method

1. Preheat the oven to 180ºC (350ºF/Gas 4).
2. Put the tomatoes, garlic, onion and oregano on a baking tray and drizzle with the oil.
3. Roast for 20–25 minutes or until wilted.
4. Cook the pasta in a large saucepan of boiling salted water until al dente.
5. Drain and toss with the tomato mixture, spinach and half the ricotta.
6. Divide among serving bowls and top with the remaining ricotta and some freshly ground pepper.
7. Serve with the grated pecorino.

It was deeeeeeelish! I used Penne rather than spaghetti and I tossed some of the roast chicken shredded into the pasta too. We grow oregano in our vegie garden so that was fine and I used a brown onion instead of a red which was perfectly fine too!

It's gone into my recipe folder and I can see it being a family fav from now on so I thought I'd share it with all you lovely ladies!!!

Have a terrific Friday,