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Pasta Arrabbiata and Pumpkin Minestra w. Escarole

Meal 1: Pasta Arrabbiata w. Ricotta and Spinach, Romaine Salad

  • Warm the pasta briefly in the microwave just to get the chill out.

  • Heat the arrabbiata sauce in a large sauté pan. When simmering add the pasta. Fold together and allow to heat through. Fold in the ricotta and spinach mixture. Serve.

  • Dress the salad.

Meal 2: Pumpkin Minestra w. Cannellini Beans and Escarole, Semolina Batard

  • Heat a little oil in a sauce pan or large sauté pan. When hot add the escarole. Season with salt and pepper. Stir and allow to wilt. Reserve.

  • Add the minestra to the pot. Bring to a simmer stirring gently only occasionally - the pumpkin and beans are tender. Stir in the escarole leaves and serve.

  • Warm the bread and serve.

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