Shrimp Linguine with Ricotta, Fennel, and Spinach

Ingredients


1. 9 ounces fresh linguine
2. 1 tablespoon olive oil
3. 8 ounces medium shrimp, peeled and deveined
4. 1 cup vertically sliced fennel bulb
5. 1/2 cup thinly sliced shallots
6. 2 garlic cloves, thinly sliced
7. 1 (6-ounce) package fresh baby spinach
8. 1 tablespoon grated lemon rind
9. 2 tablespoons fresh lemon juice
10. 1/2 teaspoon freshly ground black pepper
11. 1/4 teaspoon salt
12. 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
13. 1/4 cup part-skim ricotta cheese


Preparation


1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.
3. 3. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.
Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/shrimp-linguine-50400000126244/?xid=scancook-mar13-ck>


I don't care for fennel so I actually leave it out

Linguine with Picante Sauce

If my husband and daughter had there way about it, picante sauce would almost be served at every meal. So this is another fast and great idea that will save money.

Ingredients:

8 ounces linguine

1 medium onion

1 clove garlic

1 (15-ounce) can black beans

1 tablespoon vegetable oil

2 1/2 cups canned stewed tomatoes

1/2 cup picante sauce

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon dried oregano

4 ounces finely shredded Colby Jack cheese blend

1/4 cup chopped fresh cilantro

Step-by-Step:

Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.

Chop onion coarsely. Mince garlic. Drain and rinse black beans.

Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender.

Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.

Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro.