Spinach and Mozzarella Pasta

Popcorn for breakfast?  Why not?  It's a grain.  It's like, like, grits, but with high self-esteem. ~James Patterson,  The Angel Experiment

From the Farmers' Market or Grocer:
4 c. fresh spinach
8 oz. mozzarella, shredded or torn into small pieces

From your well-stocked pantry:
3/4 lb. whole wheat pasta shells
coarse or sea salt
Olive oil
1 large onion, chopped
2 cloves of garlic, chopped
zest of 2 lemons
1 1/2c. sliced almonds, lightly toasted

Preheat the oven to 375F.

Butter/oil a large casserole dish or baking pan - equal to a 13x9 dish.

Boil the pasta in salted water.  Drain pasta and toss with olive oil.  Set aside.

Heat olive oil in a skillet over medium high.  Saute onions and garlic, add salt.  Stir in spinach.  Cover for about 20 seconds or until the spinach collapses a bit.  Remove from the heat and stir in 1 cup of the almonds and half of the zest.

Add a layer of pasta to the bottom of the baking pan, sprinkle some of the cheese add more pasta, then more cheese.   Be sure to finish with a layer of cheese.

Cover with foil and bake for 30 minutes or until cheese on top is bubbly.

Serve sprinkled with the remaining almonds.

Happy eating,
Elizabeth

Shopping list for Spinach and Mozzarella Pasta

Hot Fudge Sundae Day

From the Farmers Market or Grocery:

Whole wheat pasta shells

Fresh spinach

8 oz. mozzarella

From your well stocked pantry:

Coarse or Sea Salt

Olive Oil

Yellow onion

Garlic

2 lemons

Spicy Shrimp and Cabbage Stir-fry

Anything's good if it's made with chocolate

My husband loves this dish, prep takes longer then the cooking and there isn't any starch.   I love it because it's quick AND I can always include a side of noodles or rice.

From the Farmers' Market or the Grocery Store:

1 c. shredded cabbage

8 uncooked large shrimp

From your well-stocked pantry:

1 medium onion, sliced

1 T. soy sauce

1 t. minced fresh basil or flat leaf parsley

1/8 t. crushed red pepper flakes

3 t. canola oil, divided

1 garlic clove, minced

2 T. water

- In a small skillet, stir-fry the cabbage in 1 t. of oil for 2 minutes or til tender.  Remove and keep warm.

- In the same skillet, stir-fry the onion, garlic and herbs in the remaining oil until tender.  

- Add the shrimp, water and soy sauce; stir-fry 2-3 minutes or until the shrimp turn pink.  Stir in the pepper flakes.  Serve over cabbage.

I double this recipe to serve 2.