I often make my own recipes, but it also happens to be inspired by the recipes of others! Like this one, for example! This recipe was created by Ricardo a top Chef here in Quebec. This recipe is really delicious and gets ready in no time.
For this recipe I often add black olives that blend very well with the rest of the ingredients.
3 slices (1/2-cm/1/4-inch) pancetta, cut into small pieces
1 tablespoon (15 ml) olive oil
1 yellow bell pepper, cut into thin strips
3 green onions, finely chopped
3 plum tomatoes, diced
2 cups (500 ml) spinach, cleaned and coarsely chopped
500 g/1 lb cottage cheese
Grated Parmigiano-Reggiano, to taste
Salt and pepper
Cook the pasta in boiling salted water until al dente. Drain and coat lightly with oil. Set aside.
In a large skillet over medium heat, brown the pancetta in the oil until crisp. Transfer the pancetta to paper towels to drain, leaving behind the fat.
In the same skillet over medium-high heat, soften the bell pepper and onions in the pancetta fat. Season with salt and pepper. Add the tomatoes and spinach. Continue cooking for about 2 minutes. Add the pasta and cottage cheese. Combine well and heat through. Adjust the seasoning.
Just before serving, sprinkle with pancetta and grated cheese.
Serving size: 4 portions
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