This easy recipe for penne with roasted tomatoes and fresh ricotta gives a whole new meaning to pasta with tomato sauce! Simple and delicious.
Settle in with me for a while as I tell you about the joy that is cast iron skillet pizza. I’m all for ordering good old take-out pizza for much of the year, but when it comes to summertime and we find ourselves surrounded by a cornucopia of fresh tomatoes and herbs and other delicious local veggies, I pull out my trusty cast iron skillet and with just a little more effort than it takes to call in a delivery order we have a cheesy, melty pan full of pizza deliciousness.
So if you want to put your own skillet to work making an explosion of fresh summer veggie pizza deliciousness, come along with me and let’s make it!
This recipe for frying pan lasagna is just further proof of 1) my undying love for my cast iron frying pan and 2) my undying search for any way to get out of the complicated production that is involved in making traditional lasagna. This version is chock full of pasta and cheese and beef and yes, a little spinach for good luck. It’s easy and scrumptious and requires only one frying pan and exactly zero struggling with floppy wet lasagna noodles. So if you, like me, are a lover of lazy lasagna recipes, let’s make it!
Before I get into the deliciousness that is this recipe for summer corn and bacon pasta, can I ask if anyone else gets all emotional at their local farm market? Because I do. I look at the piles of local tomatoes and blueberries and corn and have to hold myself back from piling unreasonable amounts of them into my shopping basket, because I just know that in a heartbeat it is going to be fall and we will be surrounded by pumpkins and all the corn will be GONE. And so I am making very sure that I am cooking suppers full of tomatoes and corn as many times a week as I can fit them in. This recipe also includes spinach and ricotta cheese, and my favorite always-in-season ingredient, bacon. Ready for some summertime deliciousness? Let’s make it!
So, how’s the zucchini out by you these days? Here in sultry New Jersey it has us surrounded, which is as good an excuse as any to make this zucchini pasta with ricotta recipe …and which in turn lets me indulge two of my favorite things to do; using my lethal weapon of a mandoline, and making yet another pot of fresh ricotta. Neither one of which should scare you off, since you can make this dish perfectly nicely with a regular knife and ricotta from the store, but I’m just saying.
It is April 2nd, and we are supposed to be surrounded by lambs and crocuses at this point, and all I will say is that there is still snow on my driveway. Stubborn, icy, not going anywhere soon piles of snow. And so I have decided to fight back with tartines. Golden, crispy tartines spread with fresh ricotta cheese and topped with baby green peas and roasted green asparagus and drizzled with olive oil, and did I mention they had lots of springtime green on them? Maybe I can nosh my way to spring.