One of the great things about pasta is that it's easy to prepare ahead of time, and will last several days in the refrigerator. The next time you're doing a spaghetti or fettuccini dinner, reserve a little for a fast meal later.
This dish can be prepared from fresh or refrigerated pasta in a single skillet. Feel free to adjust the quantities to taste, or double it and serve with a veggie side as a full meal.
- A serving of leftover spaghetti or fettuccini
- 2 tablespoons of your favorite olive oil
- 1 teaspoon (about two cloves) of finely minced garlic
- 2 teaspoons of pesto
- 2 tablespoons ricotta cheese
- A pinch of coarse kosher or sea salt
- Freshly grated Parmesan cheese to taste
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Bring a large skillet or wok to high heat and add the olive oil, covering the pan bottom. Add the garlic and spaghetti. Toss, turning occasionally, for about 3 minutes, or until the garlic begins to turn golden brown.
Add the ricotta cheese, basil, and a pinch of salt. Toss thoroughly, distributing the ricotta and basil through the pasta. Continue heating about 2 minutes until all the ingredients are warm. Don't allow the garlic to burn.
Immediately serve the pasta and combined ingredients to a large plate. Garnish liberally with freshly grated Parmesan cheese and a sprig of basil, if available. Bonus points if it came from your own garden!
Editor’s note: This story was original written for Lighter Footstep (Copyright 2009)and is now owned by Mother Nature Network.