Whether the temperature outside registers it or not, it’s officially springtime across the country. Down here in the South the beginnings of foliage are starting to show and the first flowers of the season are in full bloom.
Spring is my favorite time of year. I love watching life blossom back into view and bring the promise of warmer days. Leaves make themselves visible, flowers open their petals to drink in the springtime sunshine and birds start to look for the perfect nesting area to expand their family. I feel as though we wake up a bit too. We shed our extra layers, spend more time outside enjoying the warming days, and begin to put away our hearty soups and stews in exchange for lighter fare.
This dish was inspired by my adoration of the changing season. With fresh basil, spinach, and tomatoes all present and swirled around the pleasurable taste of ricotta cheese, a bite of this meal makes me instantly blithe to say goodbye to winter and hello to the warmer months ahead.
There are only a few steps involved in making this pasta; another reason I find a smile creeping onto my face when I make it. Start off by dropping in a smattering of ingredients and spices. Think garlic, white wine, lemon juice, and chicken broth to name a few.