Linguini A la [Insert Your Name Here] (for example: Linguini A la David (if David made the dish)
Salt and pepper
1 pound linguini or farfalle
1 cup whole-milk ricotta
2 tablespoons olive oil
1 1/2 teaspoons grated lemon zest
1/8 teaspoon nutmeg
1 5-oz. bag baby spinach
Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 10 minutes.
In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper.
Drain spaghetti, reserving 1 cup cooking water. Return pasta to pot and stir in ricotta mixture, spinach and 1/2 cup pasta cooking water. Toss well, adding more pasta cooking water 1 Tbsp. at a time, if necessary. Serve hot.
1 pint cherry or grape tomatoes, halved
1/3 cup pitted Kalamata olives
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds thin chicken cutlets (about 8)
In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve with your favorite toasted garlic french bread.