Garden Linguine With Ricotta Recipes

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LINGUINE WITH RICOTTA



Linguine With Ricotta image

If you are a ricotta lover like I am, you will flip over this! Easy to make,the pasta is all the cooking done. This is, of course, not the healthiest recipe, but once in awhile, hey, what the heck! Feel free to add some of your own favorite herbs. This just gets better and better!

Provided by FLUFFSTER

Categories     Cheese

Time 22m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup butter
1 large garlic clove, minced
3/4 lb ricotta cheese
2 tablespoons whipping cream
2 tablespoons fresh Italian parsley, chopped
9 ounces linguine

Steps:

  • Melt butter in heavy small saucepan over medium heat. Add garlic and saute for 2 minutes.
  • Combine ricotta, cream,parsley and butter mixture in a large bowl.
  • Season to taste with salt and pepper.
  • Cook linguine in large pot of boiling, salted water until just tender, but still firm to bite, stirring.
  • Drain. Toss with ricotta mixture.
  • Serve pasta immediently.

Nutrition Facts : Calories 1032, Fat 52.7, SaturatedFat 32.5, Cholesterol 168.6, Sodium 321.3, Carbohydrate 102.2, Fiber 4.3, Sugar 2.8, Protein 36.7

GARDEN LINGUINE WITH RICOTTA



Garden Linguine with Ricotta image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

2 tablespoons coarse salt, plus more to taste
1 pound fresh fava beans, shelled
1 pound fresh or frozen peas, shelled
1 pound linguine
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup coarsely chopped mint leaves, plus more leaves for garnish
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons extra-virgin olive oil

Steps:

  • Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch beans, 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
  • Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; place peas in ice-water bath. Transfer to a colander, drain, and set aside.
  • Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.
  • Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
  • Drain pasta, and transfer to a serving bowl. Add olive oil, and toss. Add cheese mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.

GARDEN PASTA WITH LEMON RICOTTA



Garden Pasta with Lemon Ricotta image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces gemelli pasta
2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces)
6 tablespoons unsalted butter
2 cloves garlic, chopped
Freshly ground pepper
6 radishes, sliced (about 1 cup)
1 small yellow bell pepper, thinly sliced
1/2 cup grated parmesan cheese (about 1 ounce)
2/3 cup chopped mixed fresh herbs (such as parsley, chives and/or basil)
1 cup ricotta cheese
1 teaspoon finely grated lemon zest

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.
  • Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.
  • Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.
  • Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.

OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA



Olive Garden Penne Pasta W/ Tomatoes and Ricotta image

If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.

Provided by FoodieFoodie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium tomatoes
8 basil leaves, chopped
1/4 cup extra virgin olive oil
1 cup ricotta cheese
1/2 teaspoon marjoram, chopped
12 ounces penne rigate, cooked according to package directions
1/4 cup romano cheese, grated
1 large garlic clove, peeled and chopped
salt
fresh ground black pepper
fresh parsley, chopped

Steps:

  • CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
  • Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
  • BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
  • Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
  • ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.

Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9

LINGUINE WITH RICOTTA



Linguine with Ricotta image

Provided by Victor Commisso

Categories     Pasta     Side     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Ricotta     Bon Appétit     Brooklyn     New York     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 6

1/4 cup (1/2 stick) butter
1 large garlic clove, minced
3/4 pound ricotta cheese
2 tablespoons whipping cream
2 tablespoons chopped fresh Italian parsley
9 ounces linguine

Steps:

  • Melt butter in heavy small saucepan over medium heat. Add garlic and sauté 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.
  • Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately.

SPRING GARDEN LINGUINE WITH RICOTTA



Spring Garden Linguine with Ricotta image

This easy to make pasta dish is full of the fresh, sweet, green flavors of spring like mint, fava beans, and peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

Salt and freshly ground pepper
1 pound fresh fava beans, shelled
1 pound fresh or frozen peas, shelled
1 pound linguine
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup coarsely chopped mint leaves, plus more leaves for garnish
2 tablespoons olive oil

Steps:

  • Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice bath. Place beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch 1 minute more. Remove sieve from water, and place beans in ice bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
  • Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; transfer peas to ice bath. Transfer peas to a colander, drain, and set aside.
  • Discard blanching water; fill stockpot with fresh water. Add 1 tablespoon salt, and bring to a boil. Add pasta, and cook until al dente.
  • Meanwhile, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper in a large bowl. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
  • Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.

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