Colorful pasta parfaits layered with tomatoes, spinach, and creamy ricotta for a fresh, visually impressive dish.
# Components:
→ Pasta
01 - 200 grams small pasta shapes (e.g., ditalini, small shells, or orzo)
02 - Salt, for pasta water
→ Tomato Compote
03 - 200 grams cherry tomatoes, halved
04 - 1 tablespoon olive oil
05 - 1 clove garlic, minced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Wilted Spinach
08 - 100 grams baby spinach leaves
09 - 1 teaspoon olive oil
10 - Pinch of nutmeg
11 - Salt, to taste
12 - Black pepper, to taste
→ Lemon Ricotta Cream
13 - 200 grams ricotta cheese
14 - Zest of 1 lemon
15 - 2 tablespoons grated Parmesan cheese
16 - Salt, to taste
17 - Black pepper, to taste
→ Garnish
18 - Fresh basil leaves
19 - Extra Parmesan cheese, for sprinkling
# Directions:
01 - Cook the pasta in well-salted boiling water according to package directions until al dente. Drain thoroughly, rinse under cold running water to stop the cooking process, and set aside.
02 - In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the halved cherry tomatoes and minced garlic. Sauté for 3 to 4 minutes, or until the tomatoes begin to soften. Season with salt and pepper. Allow to cool.
03 - In a clean skillet, heat 1 teaspoon of olive oil over medium heat. Add the baby spinach leaves and cook just until wilted, approximately 1 minute. Season with nutmeg, salt, and pepper. Drain any excess liquid and let cool.
04 - In a mixing bowl, combine the ricotta cheese, lemon zest, grated Parmesan cheese, salt, and pepper. Mix until smooth and creamy.
05 - In four clear serving glasses or parfait cups, begin layering the components. Start with a spoonful of the cooked pasta. Follow with a layer of the tomato compote, then a dollop of the lemon ricotta cream, and a portion of the wilted spinach. Repeat these layers until the glasses are filled, concluding with a final layer of the ricotta cream.
06 - Garnish each assembled parfait with fresh basil leaves and a final sprinkle of extra Parmesan cheese. Serve chilled or at room temperature to best showcase the visual appeal.
