Lazy Tomato Pasta Bake

Lazy Tomato Pasta BakeThe wedding preparations have been speeding up lately. Tonight we’re meeting the caterer and on Thursday we’re going to look for Mister’s wedding outfit. And last week we had our trial dinner where when we arrived they were not expecting us so we ended up being offered an enormous amount of food as it was taken straight from the menu and it wasn’t sampled. Continue reading

I managed to control myself but my fiancé still felt full the following day. Since time is short I made a recipe that would not take me too much time chopping, prepping and/or looking after the stove; hence this lazy tomato pasta bake. I don’t cook much with ricotta just because I often forget about this ingredient, but in this recipe it worked really well as it added extra creaminess to the whole dish. With a classic combination of tomato and basil, we really feasted on this pasta bake.

 

 

Lazy Tomato Basil Pasta Bake

 

Recipe for 4

Prep time: 10 min

Cook time: 55-60 min

 

Ingredients

200g cherry tomatoes

320g short pasta

Olive oil

2 tsp. finely chopped garlic

200 g ricotta

2 dl cream

Salt and pepper

140 g grated cheese

A small bunch basil leaves

Cayenne pepper

2 tbsp. breadcrumbs

(optional: a few flakes of butter)

 

Recipe:

Heat oven at 200°C.

Halve the cherry tomatoes. Grease a baking dish with olive oil and the tomatoes (cut side up) by spreading them on a single layer. On the sprinkle a tbsp. olive oil and season them generously with salt and pepper. Cook them for 35-40 min on the upper part of the oven.

Meanwhile cook the pasta al dente according to package instructions in salted boiling water. If the pasta is ready and you have time to let it sit there add a little olive oil to prevent it from sticking together.

Finely slice the basil.

In a bowl mix together the ricotta, cream, 120g of the grated cheese, cayenne pepper to taste, the garlic, the basil and a little pepper.

Once the tomatoes are roasted take the dish out and add the pasta and the ricotta, cream, cheese mix. Blend all ingredients together evenly before sprinkling on top the remaining grated cheese, the breadcrumbs and eventually the butter flakes that will ensure a nice browning on top. Replace the baking dish on the upper part of the oven and cook for another 20 min.

Spring Quinoa Salad with Ricotta Dressing / Salade de Printemps au Quinoa avec Vinaigrette à la Ricotta

Spring Quinoa Salad with Ricotta Dressing and Ramsons I’ve been into asparagus the whole month but this recipe is something I have already been  making about three times over the last couple of weeks. Continue reading

The most memorable I had this dish was when I could watch the view of the blossoming trees from my terrace  with some light music in the background… just relaxing and delightful. I love the freshness of this recipe and it’s a good idea for a light lunch with some fibre. The main theme in this recipe is spring’s ingredients: asparagus, peas and wild garlic. I enjoyed this salad on my terrace in this mild weather on my terrace…

Spring Quinoa Salad with Ricotta Dressing and RamsonsSpring Quinoa Salad with Ricotta Dressing and Ramsons

 

Spring Quinoa Salad with Ricotta Dressing 

 

Recipe for 4

Prep time : 10 min

Cook time : 10 min

 

Ingredients

240 g quinoa

20 asparagus stalks

160 g fresh peas

4 tbsp chopped wild garlic

1-2 sliced spring onions

 

For the dressing:

100 g ricotta cheese

1.2 dl lemon juice (8tbsp)

1.2 dl olive oil (8tbsp)

Zest of one lemon

Salt and pepper

 

Recipe

To make the dressing mix all the ingredients together and set aside.

Remove the woodier part of the asparagus and with what’s left cut them at an angle into pieces of about 3 cm long.

Place the quinoa in a pan with about two times its volume in water and boil on a low heat for 10 min.

In another pan bring water to a boil add the asparagus for about 3 min. After 1-2 min add the peas to the water.  Remove the vegetables from the pan and place them in icy water.

Add the vegetables to the quinoa with the dressing the spring onions and the wild garlic. Toss and serve.

 

*******

Version Française

Spring Quinoa Salad with Ricotta Dressing and Ramsons

 

J’ai bien profité des asperges pendant tout le mois mais cette recette je l’ai faite au moins deux à trios fois ces dernières trois semaines. La meilleure que j’ai dégusté ce plat c’était sur le midi, sur ma terrasse entrain de regarder le arbres entrain de fleurir, avec un peu de musique et en regardant le paysage… un moment juste relaxant et délicieux.  J’aime surtout la fraîcheur de cette recette, surtout pendant le déjeuner. J’ai beaucoup aimé la fraîcheur de cette assiette et c’est une bonne idée pour un repas léger avec une bonne dose de fibres. Le thème de cette recette sont surtout les ingrédients du printemps :asperges, petit-pois et de l’ail des ours.

 

Spring Quinoa Salad with Ricotta Dressing and Ramsons

 

Salade de Quinoa de Printemps et Vinaigrette à la Ricotta 

 

Recette pour 4

Temps de preparation: 10 min

Temps de cuisson: 10 min

 

Ingrédients

240 g quinoa

20 asperges

160 g petit pois frais

4 cs ail des ours haché

1-2 oignons nouveaux coupés en lamelles

 

Pour la vinaigrette:

100 g ricotta

1.2 dl jus de citron (8 cs)

1.2 dl huile d’olive (8 cs)

Zeste de 1 citron

Sel et poivre

 

Recette

 

Pour faire la vinaigrette mélangez tous les ingrédients et mettre de côté.

Enlevez la partie ligneuse des asperges et les couper à un angle en pièces de environ 3 cm.

Placez le quinoa dans une casserole avec deux fois sa quantité en eau et cuire à feu bas pendant 10 min.

Porter à ébullition de l’eau dans une autre casserole et ajouter les asperges pendant  environ 3 min. Après 1-2 min ajouter les petit pois. Sortir les légumes la casserole et les mettre dans un bain glacé.

Ajouter les légumes au quinoa avec la vinaigrette les oignons nouveaux et l’ail des ours. Mélanger et servir.