So maybe right now you’re saying to yourself, “What is this strange pasta dish I’m staring at?  It doesn’t really look that good.”  You are right about the strangeness, but definitely wrong about the goodness.

Can I go on a quick, but related sidebar about extended stays in someone else’s house?  Don’t get me wrong, I love (LOVE) staying with friends and family.  It’s the best, especially when you don’t get to see them often.  But it’s the extended stays (three weeks for us right now) when things get sticky cooking-wise.  You don’t have your own pantry items or cookware, but you don’t want to order in or go out every night since you have a kitchen available.  Our survival eating patterns start to emerge.  I’ve eaten the same cereal with milk and a banana for breakfast almost every day.  Hubs has had 20-30 turkey sandwiches.  I have had close to 1,000 granola bars, I’m sure.  Somehow I still love them. (Nature’s Path Chococonut Granola Bars, get on it!)  And dinners, well.. they get strange.

“Farmer’s Market” is my new recipe phrase.  It just means “Random Vegetables I Had On Hand.”  That’s how we came upon this pasta dish.  At a loss for what to prepare, Hubs said “Pasta,” and this is what he got.  We had some delicious leftover corn from the weekend’s festivities, some onions, and some spinach.  I ran to the store for some pasta, tomatoes and chicken.  I had the ricotta on hand.  It was really delicious, even though it sounds strange together.  So this is really more of a method post than a recipe.. but I’ll make like a food blogger and write it out for you anyway.

So the next time you’re over-staying your welcome at someone’s house and you haven’t the foggiest what to feed yourself (and them, too, if you’re sweet), take the random vegetables you’ve been keeping in their fridge, and add pasta, cheese and protein.  They’ll definitely invite you back.

Unless, of course, you snore.  Then maybe not.

serves 6

1 lb chicken, previously cooked and shredded (I just poached mine)

1 lb pasta (I use whole wheat.  Not as pretty, but better for you and less points.)

1 tbs olive oil

1/2 onion, thinly sliced

1 carton cherry tomatoes, halved

4 ears corn, previously cooked and corn removed from the ears

1 bag spinach

1/2 cup ricotta cheese

salt and pepper

Parmesan cheese for garnish

1. Cook pasta according to package directions.  Reserve 1/2 cup pasta water.

2. While pasta is cooking, saute the onion in the oil until soft.  Add tomatoes and corn, cook until heated through.  Add spinach and cook until wilted.  Add pasta and chicken to vegetable mixture.  Add ricotta and stir until chicken is heated through.  Add pasta water, as needed.  Season with salt and pepper.  Grate Parmesan cheese over each bowl and serve.