Pasta with Smashed Peas

Menu:
Pasta with Smashed Peas || Real Simple
Arugula Salad with Winter Radish, Avocado and Endive

Ingredients
1 pound pappardelle, tagliatelle, fettuccine, or linguine
1 16-ounce package frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

Directions
1. Cook the pasta according to the package directions.

2. Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ½ cup ricotta, salt, and pepper and pulse to combine.

3. Drain the pasta, reserving ⅓ cup of the pasta water, and return it to the pot. Add the peas and reserved pasta water and toss.

4. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.

Spinach Penne with Ricotta and Pine Nuts

Menu:
Spinach Penne with Ricotta and Pine Nuts || Every Day Food

Spinach Penne with Ricotta and Pine Nuts
1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.

Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.

Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Pizza Night

Menu:
Cheese Pizza
White Pizza (with ricotta, parmesan, mozzarella, mixed herbs and garlic)

Spinach Frittata

Menu:
Spinach Frittata || Real Simple
Mango, Orange, Kiwi & Strawberry Fruit Salad

NOTE: Trying to keep it light since we had one hour between soccer and tae kwon do tonight. This was another hit with the kids! My 7 year old ate three pieces of Frittata.

Ingredients
4 cup fresh spinach
8 egg whites
4 egg yolk
1/2 teaspoon black pepper
12 tablespoons part-skim ricotta

Directions:

Heat oven to 350° F.

Pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in the steamer, cover, and steam until the spinach is wilted, 1 to 2 minutes.

In a medium bowl, whisk together the egg whites, yolk, and pepper. Stir in the steamed spinach. Pour the mixture into a 6-inch nonstick ovenproof skillet.

Top with spoonfuls of the ricotta and bake 12 to 15 minutes or until set. Using a rubber spatula, slide the frittata onto a plate; sprinkle with more pepper (if desired).