Three Cheese Lemon Pepper Pasta

Three Cheese Lemon Pepper Pasta

Ingredients: 

10 ounces rotini or penne pasta

4 cloves garlic, minced

1 tablespoon olive oil

15 ounces Ricotta cheese

1 egg, slightly beaten

1/2 cup milk

1/2 teaspoon baking soda

2 + 1/2 cups mozzarella cheese, shredded

1/3 cup Parmesan cheese, grated, plus more for serving

3 cups fresh Spinach leaves

2 tablespoons lemon zest

2 tablespoons lemon juice

1/2 teaspoon sea or Kosher salt

1/4 teaspoon fresh cracked pepper, plus more for serving

2 tablespoons fresh thyme, basil or parsley


Directions:

Cook pasta to al dente according to package directions. Meanwhile saute garlic on low heat in a small skillet until fragrant. Remove from heat.

Preheat oven to 400 degree F. Butter an 8?8 deep-sided casserole dish.

In a large mixing bowl combine ricotta well with egg, milk, baking soda, 2 cups of mozzarella and Parmesan. Stir in spinach, lemon zest and juice, salt, pepper, thyme and sauteed garlic. Stir in pasta. Pour into casserole dish, sprinkle top with remaining mozzarella.

Bake 25-30 minutes until bubbly and hot in the middle. Allow to set five minutes before serving. Serve with plenty of fresh cracked pepper over top and Parmesan cheese.

Makes 5-6 servings

Marinated Crab Salad

Marinated Crab Salad

Ingredients:

1lb. jumbo lump crab meat

1 c. olive oil

1 c. red wine vinegar

2 garlic cloves, minced

1/4 c. tarragon, chopped

1/2 c. parsley, chopped

1 c. marinated artichoke hearts

1 tsp. salt

1 tsp. pepper

6 c. mixed greens

6 lemon wedges


Directions:

In a non reactive bowl, mix olive oil, vinegar, garlic, tarragon, parsley and artichoke hearts.
Gently fold in the crab meat.

Add salt and pepper to taste.

Refrigerate for 4 hours, stirring gently every hour.

Serve over the greens and squeeze the lemon wedges on top.