In my Nutrition and Culinary Arts course, our classroom adventures have led us to fruits and vegetables this week. Earlier in the week I demonstrated a couple yummy recipes which included Vegetable Parmesan Rissotto and Bananas Foster. Students have the opportunity to see the steps in preparation and sample these dishes in class. When discussing fruits and vegetables we focus on a few main items which include knife cuts, wilting and flavoring greens, caramelizing both fruit and veggies, and nutritional value. Students had the opportunity to practice their knife skills with the preparation of potato soup. The recipe was well executed and the students all gave it a big thumbs up! In in order to teach students how to wilt leafy greens, I use a simple pasta dish. This recipe makes for an easy side dish or a great entree if you add a protein source like chicken. Unlike most pasta dishes there is no heavy sauce. A lot of my students are apprehensive about this recipe because of the vegetable component but most end up really enjoying it. I always suggest adding various veggies, meats, and cheeses to this one to suit personal preference. Some of the groups added bacon to their dish today for added flavor and texture. Bacon is a classroom favorite and we use it regularly even just as a seasoning meat. Doesn't it look like we had a lot of fun today? Check out the recipe below! Spinach and Cheese Pasta 1⁄2 pound pasta of your choice (fusilli, macaroni, bow-ties work best) 3tablespoons olive oil 1 tablespoon garlic 1⁄2 (9 ounce) bag of fresh spinach – roughly chopped 1⁄2 cup cherry tomatoes – cut in half 1 cup cheese of your choice (parmesan, asiago, etc) 1 teaspoon salt 3⁄4 teaspoon pepper 1. Cook pasta in salted water until al dente. Drain water reserving 1⁄2 cup cooking liquid. Set aside. 2. Meanwhile, heat olive oil in large skillet. Add garlic and cook until fragrant (approx. 2 min). Add spinach and tomatoes and cook until the spinach wilts (about 2 more minutes). 3. Add to the cooked pasta and toss. Add cheese, salt, pepper, and remaining cooking liquid. Stir to combine and enjoy!
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