Linguinewithricotta Recipes

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WHOLE-WHEAT LINGUINE WITH GREEN BEANS, RICOTTA, AND LEMON



Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
  • Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

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

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.

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

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.

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