Lemony Ricotta Spaghetti Recipes

LEMONY SPAGHETTI WITH PEAS AND RICOTTA RECIPE

Lemony Spaghetti with Peas and Ricotta Recipe image

Do something new for pasta night with this lemony spaghetti recipe. The zesty dish is topped with healthy peas and made creamier with some fresh ricotta.

Provided by Todd Rivera

Categories Pasta Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

4 tbsp olive oil
¾ cup panko bread crumbs
freshly ground black pepper
¾ cup good quality fresh ricotta
2 tbsp finely grated, divided, (heaping) lemon zest
5 tbsp divided Fresh Lemon Juice
to taste salt and pepper
¾ lb dry spaghetti
1 large (about ½ cup), or 3 small, tough outer layers removed and the rest halved and thinly sliced spring onion bulbs
1½ cups fresh or frozen green peas
¼ cup chicken or vegetable stock
2 tbsp chopped Fresh Parsley

Steps:

Begin heating the water for the pasta: Place a large pot of salted water over high heat and bring to a boil while you proceed with the recipe. 2 Toast the Panko breadcrumbs: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the Panko, and stir constantly for 3 to 5 minutes, or until the crumbs are golden. Season with salt and pepper, transfer to a bowl, and set aside. Wipe the skillet clean.
Make the lemon ricotta: In another small bowl, stir the ricotta, 1 heaping tablespoon of the lemon zest, and 2 tablespoons of the lemon juice together (save the rest). Add salt and pepper to taste.
Cook the spaghetti: Add the spaghetti to the boiling water and set your timer for 2 minutes less than the recommended time (this is so you can be assured that you are cooking the pasta al dente). Cook the spaghetti uncovered in vigorously boiling water. When done, it should be cooked, but still firm in the middle. Scoop out 1/2 cup of the pasta water for the sauce, and drain in a colander.
Cook the spring onions and peas: While the pasta cooks, heat the remaining 2 tablespoons of olive oil over medium heat in the same large skillet used to toast the breadcrumbs. Add the spring onions, and cook, stirring often, for 6 to 7 minutes, or until they are soft and translucent. Add the remaining 3 tablespoons lemon juice, the remaining 1 tablespoons lemon zest, the chicken stock and the peas. Cook, stirring often for 1 to 2 minutes or until the peas are tender. Add salt and pepper to taste.
Combine the spaghetti with the peas: Reduce the heat to low. With tongs, transfer the cooked spaghetti and 1/4 cup of the pasta water to the skillet. Toss until hot, adding more pasta water if necessary until the pasta is coated with sauce. Taste and add more salt and pepper, if you like.
Serve the pasta: Divide the spaghetti among four pasta bowls. Dollop spoonfuls of the ricotta over the pasta, and sprinkle with the breadcrumbs and parsley.

Nutrition Facts : Carbohydrate 56.36g, Cholesterol 16.11mg, Fat 14.47g, Fiber 4.56g, Protein 14.11g, SaturatedFat 4.05g, ServingSize 6.00, Sodium 399.09mg, Sugar 0.00, UnsaturatedFat 7.87g

ONE-POT LEMON RICOTTA SPAGHETTONI

One-Pot Lemon Ricotta Spaghettoni image

Move over spaghetti: Your wider cousin, spaghettoni, is moving up the trending charts. Though only slightly thicker than regular spaghetti, the extra width helps it soak up the flavors of the sauce--in this case tangy lemon juice and fragrant scallions and garlic. This dish is cooked in just one pot (no need to bring water to a boil beforehand!), so it's a super quick and easy choice for weeknights. We top it off with creamy ricotta, salty Parmesan and bitter lemon zest for a bold but balanced finish.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 bunch scallions, whites and greens thinly sliced and separated
Kosher salt and freshly ground black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes
1 clove garlic, minced
Zest and juice of 1 lemon
12 ounces spaghettoni (or thick spaghetti)
1/3 cup grated Parmesan (about 1 ounce)
1/3 cup whole-milk ricotta

Steps:

Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes.
Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.

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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