Easy Ricotta Pasta with Tomatoes and Spinach - First try, first impression

I have been YouTube obsessed lately and I have the data bill to prove it! I am actually really into Beauty vloggers even though I am pretty basic with ma face. They do wonders with makeup and I love seeing all of the products they try out. I do subscribe to a few "Lifestyle" vloggers and I came across THIS vlog from Youtuber Nikki Phillippi, on some healthy lunch ideas. I think she does a great job putting these "What I Eat" type vlogs together as she always packs in the healthy stuff and the meals inspire me to try something new...... Which I did today!

So, I have never made this before but I attempted the Italian Pasta Salad which is one of the dishes that Nikki tested. I made it as a hot dish for dinner, then the leftovers I ate cold the next day for lunch. I also added a few spices because spices are.... the spice of life? Ugh lame.

So was it easy? Did it taste like slop? Will I ever make this again? Answers will unfold as we dive in....

So here we go!

Along with YouTube, this pasta is also a new obsession. I love the texture of it and it really just cradles whatever sauce you use to perfection!

Had to get in some Nikkie Tutorials while my pasta was cooking

Taking the tip from Nikki P to make sure to add the spinach while the pasta was still hot, I added it right back into the hot pot to whilt nicely. I just drained the pasta, placed it back in the pot that is still super HAWT and then added the spinach and ricotta so they melt into a gooey goodness.

The verdict...........
SO GOOD! This turned out really well; it was creamy but light and anytime tomatoes and cheese are in the mix, you have me at hello. I will say, you will have to like the texture of ricotta cheese to like this dish. You could omit the ricotta if you find it goopy, no judgment!

I would definetly make this again and the only thing I would change is I would add a little EVOO before I add the spinach and ricotta as I think it would smooth out the sauce a bit.

I also made the Mexican Quinoa bowl that Nikki enlightened me to in her vlog; that post and my thoughts coming soon! 

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Easy Ricotta Pasta with Tomatoes and Spinach
Found on YouTube, made it my own. Its so easy, you will want to make it and eat it on the daily. You can eat this hot or cold.
  • 2 Plum tomatoes (diced)
  • 1/2 pkg Pasta (any kind you like)
  • 1 cup Ricotta Cheese
  • 1/4 cup Parmesean Cheese (shredded)
  • 2 large handfuls Baby spinach
  • 1 tsp Oregano (dried)
  • 1/2 - 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Salt and pepper to taste
- Cook the pasta according to package directions- While pasta is cooking, dice the tomatoes and watch a YouTube video or two- Once pasta is cooked, drain quickly (leaving the pasta a little wet), place back in the pot you cooked it in, quickly throw in the baby spinach and ricotta. Leave the lid on for a minute to heat up the ricotta and whilt the spinach. I left the pot over the hot but turned off burner.- Place the tomatoes, oregano, salt, pepper, garlic and onion powder to the pot and stir thoroughly.- Sprinkle the parmesean in the pasta and stir lightly.- Add some shaved parmesean over top, serve and enjoy!
Prep time: Cook time: Total time: Yield: 2 meal, 4 side

Spinach Summer Salad with Sweet Potato - Winging It!

I came across this super old Pin of mine and was keen on making this salad for dinner this week. Great, so I clicked the link and it turns out that instead of a recipe, I am taken to a blog post outlining a festive Christmas event, where the food was CATERED! So no recipe.    
Pushing past my disappointment, I decided to create my own recipe for a similar salad; so off to the grocery store I went. I picked up baby spinach, real maple syrup, pecans, goat cheese, Dijon mustard and sweet potatoes.


Mediterranean Tortellini Pasta Salad: Living for it!

It has been a minute since I have posted. I wish I had an excuse that my life has been so fabulously busy leaving no time but that's not the case. Just plain laziness!

This recipe has been a staple the last month as it just screams summer and I love these flavours; basically anything with Mediterranean in the title is my jam. It is inspired by Closet Kitchen's Mediterranean Pasta Salad, but I have adjusted it just a bit to make it slighter easier to make.

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