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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This comes from the Chicago Daily Herald by chef Jason Spoor. Serve with a spring green salad topped with tomatoes. Ingredients:
1 lb elbow macaroni |
1 lb fresh ricotta cheese, drained if necessary |
3 cloves minced garlic |
3 tablespoons assorted herbs (to taste, oregano, parsley, basil, rosemary, marjoram, sage, thyme) or 3 tablespoons italian seasoning |
1/3 cup olive oil |
8 -16 ounces fresh spinach, stems removed,leaves torn |
3 beaten eggs |
1/2 cup grated parmesan cheese |
salt and pepper |
Directions:
1. Cook pasta until almost done in 4 quarts boiling, salted water.
2. For a thick, creamy soup, drain some of the water, leaving about 1/2 inch water above pasta.
3. Return pot to medium flame and add the drained ricotta; bring to a simmer.
4. In the meantime heat the olive oil in a small saucepan and brown the garlic.
5. Add desired herbs to large pot and stir well.
6. Add olive oil and garlic and mix well.
7. (If the soup is not hot enough, the oil will not mix.) Add the spinach leaves.
8. While vigorously stirring soup, add the beaten eggs.
9. Let soup simmer about 10 more minutes, stirring constantly so mixture does not stick to bottom of the pan.
10. Garnish with cheese and salt& pepper to taste.
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