penne frittata with basil and ricotta & roasted fingerling potatoes with seasoned salt

Ladies and gentlemen, my longest blog title yet. Sorry about that. Well, not really because these two recipes from Martha Stewart Living magazine are pretty great.

It all started when I was at the grocery store and came across a big bag of multi-colored perfect little fingerling potatoes. There’s just something about them, that I can’t resist. Particularly the purple ones. After a bit of research, I found that Martha had a very simple recipe for Roasted Fingerling Potatoes with Seasoned Salt. My partner Greg was particularly enamored with these roasted potatoes. I wanted some baked eggy-goodness to go with the fingerlings. A few moments later after searching for frittata recipes, I was sold on the Penne Frittata with Basil and Ricotta. Thankfully, our grocery store had some pretty great looking basil in the middle of January. And really, how can you go wrong with eggs, pasta, basil and cheese?

Paired, these two relatively simple recipes made for a filling comfort-food inspired dinner. They turned into great left-overs the next night too.


One Comment Add yours

  1. That’s one dish deserving of a long name! I love purple potatoes…purple sweet potatoes are locally grown here and they always make a plate smile.

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