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

Beef Patties in a Pita

Ingredients: 
1 lb. ground beef
1/4 cup grated onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon pepper
4 (6-inch) pita pocket breads, halved
1 tablespoon olive oil
2 cups baby spinach
2 plum tomatoes, sliced
1/2 cup vegetable dip - or french onion

Step-by-step
1. Heat oven to 350ºF. Gently combine beef, onion, garlic, oregano, salt and pepper in medium bowl until blended. Using heaping 1 tablespoon per patty, shape into 16 (1-inch) balls; flatten into oval patties 1/2 inch thick.

2. Wrap pita breads in foil; bake 10 minutes or until warm.

3. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Cook patties 5 minutes or until browned, turning once. Cover; reduce heat to low. Cook an additional 4 to 5 minutes or until thoroughly cooked and no longer pink in center. Drain on paper towels.

4. Serve patties in pita halves topped with spinach, tomatoes and dip.

4 sandwiches