When the days are short and chilly and it’s dinner time, we tend to make a pot of buttered pasta rather than turning to the vegetable drawer. But it is not impossible to combine invigorating and plant-based! The proof with these three spinach-based recipes, taken from All vegetables. 160 seasonal recipes for everyday cooking, by Caroline Lesguillons (Webedia Books, 272 pages, 29.90 euros). A well-thought-out book, which classifies 53 vegetables per season and offers several easy and delicious recipes for each.
Conchiglionis stuffed with spinach and cheese
Preparation: 10 minutes
Cooking time: 15 minutes
For 4 people
Ingredients :
- 12 conchiglioni
- 300 g spinach
- 200g ricotta
- 60 g grated parmesan
- 400 g tomato sauce
- Olive oil
- Salt and pepper
Wash the spinach and fry it in a frying pan over high heat with oil until it has reduced. Remove from heat, drain in a colander and roughly chop.
Cook the pasta according to package directions.
Preheat the oven to 200°C.
In a salad bowl, mix the ricotta with the grated parmesan, salt, pepper and the cooled spinach. Then delicately stuff the pasta with this mixture.
Pour the tomato sauce into the bottom of a baking dish then place the conchiglioni on top. Sprinkle with grated parmesan.
Place in the oven and cook for 10 to 15 minutes. Enjoy immediately.
Gnudis ricotta spinach with sage butter
Preparation 10 minutes
Cooking 25 minutes
For 4 people
Ingredients :
- 400 g spinach
- 250g ricotta
- 1 clove of garlic
- 1 egg
- 50 g grated parmesan
- 40 g of flour
- 80g butter
- 1 handful of sage leaves
- Grated nutmeg
- Salt and pepper
Wash the spinach leaves and dry them. Place the ricotta in a colander so that the whey drips off.
Brown the peeled and minced garlic in a frying pan, then add the spinach and fry until cooked. Place them in a colander so that excess water drains away, and press if necessary with a wooden spoon to speed up the process.
When they are well drained, chop them finely with a knife.
Place the drained ricotta in a salad bowl and mash it roughly with a fork, then add the spinach, salt, pepper and grated nutmeg. Add the egg, grated parmesan and flour then mix everything.
Take some stuffing and form walnut-sized balls with the palms of your hands. It’s the gnudis! Lightly flour them and place them on a baking tray covered with baking paper as you make them.
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