Let's face it. Not everyone enjoys a raging love affair with fish, be it fried, broiled, baked or minced into ketchup-dipping fish sticks.
Which can be something of a problem if you're trying to follow the rules during the 40-day Lenten season, when the flesh of "warm-blooded animals" is off the table on Fridays.
One easy solution is pasta. Not only is it inexpensive and appealing to kids but also it serves as a ready canvas for creative cooks for any number, or combination, of toppings, sauces and mix-ins. Why limit yourself to marinara, Alfredo or pesto when a sauce crafted from cream, cheese and leafy baby spinach comes together in minutes and tastes so fresh?
Why, indeed.
This simple recipe calls for long, flat ribbons of pasta such as tagliatelle or fettuccine. I used whole-milk ricotta, but you could substitute part-skim if you're looking to cut down on fat.
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