Lemon Ricotta Parmesan Pasta With Spinach And Grilled Chicken Cooking Classy Recipes

LEMON RICOTTA PARMESAN PASTA WITH SPINACH AND GRILLED CHICKEN RECIPE - (4.4/5)

Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken Recipe - (4.4/5) image

Provided by Tarah716

Number Of Ingredients 10

Ingredients

1 pound chicken breasts, grilled and sliced
1 pound dry linguine, fettucine or spaghetti
Salt, to taste
Black pepper, freshly ground, to taste
6 ounces fresh baby spinach, steamed just until beginning to wilt
2 tablespoons extra virgin olive oil
1 1/2 teaspoons lemon zest
2 tablespoons lemon juice
1 1/2 cups skim milk ricotta
1/2 cup Parmesan, finely shredded, plus more for serving

Steps:

Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta. Drain water (reserving 1 cup) and return pasta to pot. Set pot over low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin. Season with salt and pepper to taste and toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired. NOTE: I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.

LEMON RICOTTA PASTA WITH VEGETABLES

Lemon Ricotta Pasta with Vegetables image

This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!

Provided by Kayla Kinney

Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes

Time 40m

Yield 8

Number Of Ingredients 18

Ingredients

1 (16 ounce) package penne pasta
¼ cup unsalted butter
1 (8 ounce) package sliced fresh mushrooms
1 small red onion, diced
½ medium green bell pepper, diced
3 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon Italian seasoning, or more to taste
crushed red chili pepper to taste (optional)
3 cups fresh spinach, or to taste, stems removed
1 medium Roma tomato, diced
1 (15 ounce) carton ricotta cheese
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
¼ cup Parmesan cheese
1 large lemon, zested and juiced
¼ cup cubed fresh mozzarella

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
Plate and top with mozzarella.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 49.1 g, Cholesterol 36.9 mg, Fat 13 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 417 mg, Sugar 3.7 g

ONE-POT PASTA WITH RICOTTA AND LEMON

One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

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