From Pile to File ~ Random Tidbits

I really liked this new recipe we tried recently - Pasta with Spinach and Ricotta.

You boil 8 oz. of rotini pasta and drain.  They suggested the tri-color veggie noodles, but I can only find organic regular noodles.

While the noodles are boiling, drain and squeeze a frozen and thawed box of  chopped spinach (or use equivalent of homegrown).  Place in a 12 inch skillet, add 1 minced clove and heat 5 minutes.  Add 1 cup ricotta cheese, 1/2 cup water and 1 1/2 Tbsp (I didn't measure) of Parmesan cheese.  Add salt and pepper.  When heated, add drained rotini and serve.  

I doubled it for our family, and had to buy the spinach, but I can typically find organic ricotta at our one grocer.  It was very good.  I had practically no leftovers.

Homemade Pomegranate Syrup

I'm sharing yet another new recipe.  I had already written this recipe down on a recipe card, so once again, I have no idea where I obtained it.  I'm sure I've had it in my recipe pile for over 6 years or so.

I'm sharing because there are days when I am hankering for pancakes for waffles and have no syrup on hand.

You make this by using pomegranate juice and honey: