One Pot Pasta With Asparagus And Ricotta Recipes

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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.

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA



Pasta With Asparagus, Arugula and Ricotta image

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 15m

Yield Serves four

Number Of Ingredients 8

3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
Salt
3/4 pound penne, fusilli or bow-tie pasta
1/2 cup fresh ricotta
2 tablespoons extra virgin olive oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepper
1/3 cup freshly grated Parmesan

Steps:

  • Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
  • Place the ricotta in a large pasta bowl.
  • Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA



Cheesy Baked Pasta With Sausage and Ricotta image

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Provided by Melissa Clark

Categories     easy, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

Steps:

  • Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
  • Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

PENNE WITH RICOTTA AND ASPARAGUS



Penne With Ricotta and Asparagus image

Provided by Amanda Hesser

Categories     dinner, weekday, pastas, main course

Time 20m

Yield Serves 4

Number Of Ingredients 7

Sea salt
1 1/4 pounds thick asparagus, ends trimmed
1 pound penne rigate
1 clove garlic, peeled
15 ounces whole-milk ricotta
2 tablespoons olive oil
2/3 cups freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
  • Bring the water back to a boil and add the penne.
  • Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams

ASPARAGUS PASTA BAKE



Asparagus Pasta Bake image

This asparagus pasta bake is a slightly fancier version of the baked ziti classic.

Provided by PaulD

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

1 pound ziti pasta
1 (15 ounce) container ricotta cheese
1 (28 ounce) jar tomato sauce, divided
2 cups finely shredded mozzarella cheese, divided
⅓ cup chopped fresh parsley
½ pound asparagus, trimmed
3 tablespoons olive oil
1 medium onion, chopped
1 large red bell pepper, diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
  • Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
  • Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
  • Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
  • Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
  • Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 55.2 g, Cholesterol 32.6 mg, Fat 15.8 g, Fiber 4.5 g, Protein 23.3 g, SaturatedFat 7.3 g, Sodium 801.2 mg, Sugar 7.5 g

ONE-POT PASTA WITH ASPARAGUS AND RICOTTA



One-Pot Pasta with Asparagus and Ricotta image

This recipe is sponsored by Target. Everything cooks in the same pot in this game-changing dinner: the aromatics (onions and garlic), the spring vegetables (asparagus and peas), and even the noodles (no separate pot of boiling water necessary!). It's finished with lemon, fresh basil and dollops of creamy ricotta.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

1 pound uncooked farfalle pasta
1/2 onion, thinly sliced
4 cloves garlic, thinly sliced
1 pound asparagus, trimmed and cut into 1-inch pieces
4 cups vegetable broth
Kosher salt and freshly ground black pepper
1 cup frozen peas
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup ricotta
1/4 cup grated Parmesan
1/4 cup fresh basil leaves

Steps:

  • Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
  • Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA



Cavatelli with Asparagus, Lemon and Fresh Ricotta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish

Steps:

  • Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
  • Bring a large pot of generously salted water to a boil.
  • Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
  • Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
  • Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

PENNE WITH ASPARAGUS, RICOTTA AND LEMON



Penne With Asparagus, Ricotta and Lemon image

This recipe is from the Reader's Digest, Magic foods for better blood sugar book. I don't eat a lot of pasta because let's face it, it's just not that healthy, or low fat. But there are times where I crave pasta and am always looking for a healthy, fast and tasty version to have on hand. This serves nice with a side salad and a piece of low glycemic bread such as pumpernickel or sourdough. Instead of butter, a low fat ricotta mixed with a tsp of olive oil and some chili flakes is a nice low glycemic spread. There is also a variation here for Penne with Spinach, Ricotta and Lemon, however I have not tried this variation.

Provided by kelly in TO

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup reduced-fat ricotta cheese
1/2 cup freshly grated parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 teaspoons freshly grated lemon zest
2 teaspoons lemon juice
1/2 teaspoon salt (to taste)
fresh ground black pepper
2 cups whole wheat penne (or spelt)
1 lb asparagus, stem ends snapped off, cut into 11/2 inch lengths (2 cups)

Steps:

  • Bring a large pot of light salted water to a boil for cooking the penne.
  • Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
  • Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
  • Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
  • Pass the remaining parmesan separately.
  • One serving is 11/2 cups.
  • VARIATION: Penne with Spinach, Ricotta, and Lemon.
  • In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.

ONE POT PASTA WITH BACON TOMATO AND RICOTTA



One Pot Pasta With Bacon Tomato and Ricotta image

Make and share this One Pot Pasta With Bacon Tomato and Ricotta recipe from Food.com.

Provided by Juliet from SA

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
200 g bacon, rashers coarsely chopped (rind and fat trimmed)
2 garlic cloves, crushed
1/2 teaspoon dried chili pepper flakes
1/2 cup white wine
350 g tortiglioni pasta
2 1/2 cups water
1 cup passata
100 g ricotta cheese, baked thinly sliced
1/3 cup flat leaf parsley

Steps:

  • Heat oil in large saucepan over med high heat. Add bacon, garlic and chilli, and cook stirring for 3 min or until bacon is golden.
  • Add wine and cook for 2 minute Add pasta and stir to coat. Add water and passata. Season with salt. Reduce heat to med low. Simmer uncovered stirring occasionally for 20 min or until pasta is al dente and liq has reduced and thickened.
  • Divide pasta between bowls. Top with baked ricotta and parsley.

Nutrition Facts : Calories 679.5, Fat 30.6, SaturatedFat 10.3, Cholesterol 46.8, Sodium 698.9, Carbohydrate 73.7, Fiber 4.2, Sugar 5, Protein 21.3

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS, RICOTTA AND BROWN BUTTER



Pasta With Sugar Snap Peas, Asparagus, Ricotta and Brown Butter image

The browned butter is the secret to this dish. The recipe was published in the Toronto Star and credited to the San Francisco Chronicle.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces whole wheat pasta, such as rotini
1 tablespoon olive oil
1 onion, sliced thin
5 ounces snap peas, cut into 1/2-inch lengths
1 bunch asparagus, tips only (top inch or so)
1/2 lemon, juice of
coarse salt, to taste
fresh ground pepper, to taste
1/4 cup butter
1 tablespoon thinly sliced mint
1 tablespoon minced lemon zest
6 tablespoons fresh ricotta
1/4 cup toasted coarsely chopped hazelnuts

Steps:

  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
  • Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
  • Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
  • Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
  • Season with salt and pepper.
  • Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
  • Stir mint and lemon zest into pasta and divide pasta among four bowls.
  • Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.

Nutrition Facts : Calories 474, Fat 24.1, SaturatedFat 10.3, Cholesterol 42, Sodium 125.7, Carbohydrate 56, Fiber 5.1, Sugar 3.9, Protein 16.1

PASTA W/ ASPARAGUS, ARUGULA & RICOTTA



Pasta W/ Asparagus, Arugula & Ricotta image

Make and share this Pasta W/ Asparagus, Arugula & Ricotta recipe from Food.com.

Provided by etherrea

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb thin asparagus, woody ends cut off, cut into 1-inch lengths
1/2 cup fresh ricotta
3/4 lb penne or 3/4 lb fusilli
2 tablespoons extra virgin olive oil
1 ounce baby arugula or 1 ounce wild arugula leaf, rinsed and spun dry 1/3 cup freshly grated Parmesan
fresh ground pepper
salt

Steps:

  • Bring a large pot of salted water to a boil. Add the asparagus pieces. Cook pencil-thin pieces for 2 minutes, medium pieces for 3 to 4 minutes.
  • With a slotted spoon, transfer the asparagus to a bowl of ice-cold water. Then drain the cold water and set the asparagus aside.
  • Place the ricotta in a large pasta bowl.
  • Cook the pasta in the same salted water that the asparagus was cooked inches Cook it al dente, following the directions on the package, but check the pasta a minute before the suggested cooking time is up.
  • Mix 1/3 cup of the pasta-cooking water into the ricotta.
  • Drain the pasta and immediately toss it with the olive oil and ricotta. Stir in the arugula, asparagus, pepper, and Parmesan. Serve hot.

Nutrition Facts : Calories 437.6, Fat 12.8, SaturatedFat 3.8, Cholesterol 15.7, Sodium 42.4, Carbohydrate 72.2, Fiber 11.2, Sugar 1.3, Protein 12

CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA



Caramelized Corn and Asparagus Pasta With Ricotta image

This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish's sunny hue. It's not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
3 ears of corn, husked
1 pound spaghetti, linguine or any shaped pasta
1/4 cup olive oil, plus more for drizzling
1/4 teaspoon granulated sugar
16 medium stalks asparagus (about 8 ounces), trimmed and thinly sliced on an angle (about 2 cups)
3 scallions, trimmed and minced, or 1 small shallot, minced
2 teaspoons ground turmeric
6 tablespoons unsalted butter
3 garlic cloves, minced
1/3 cup vermouth or white wine
1 cup fresh ricotta, seasoned to taste with salt
1 lemon (optional)

Steps:

  • Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
  • Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
  • In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
  • Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
  • Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
  • Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
  • Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.

ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA



One-Pot Spinach, Tomato, and Ricotta Pasta image

Quick and easy one-pot ricotta pasta.

Provided by Terri

Time 25m

Yield 4

Number Of Ingredients 9

1 (14.5 ounce) can fire-roasted diced tomatoes
1 (10 ounce) package frozen chopped spinach
1 ½ cups vegetable broth
1 cup water
1 ½ teaspoons garlic powder
1 (8 ounce) package penne pasta
8 ounces ricotta cheese
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
  • Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
  • Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g

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From eatingwell.com


10 BEST RICOTTA CHEESE AND ASPARAGUS RECIPES | YUMMLY
2022-06-11 ricotta, asparagus, mozzarella balls, Barilla® Creamy Genovese Pesto and 20 more Soy Glazed Salmon with Redskins and Asparagus KitchenAid fresh ground black pepper, brown sugar, …
From yummly.com


CREAMY LEMON BASIL AND ASPARAGUS RICOTTA PASTA.
2021-03-24 Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain. 3. Meanwhile, set your skillet over medium-high heat. Add 1 tablespoon butter and the …
From halfbakedharvest.com


ONE POT PASTA RECIPE - COOKING CLASSY
2021-03-12 Instructions. Heat 2 Tbsp extra virgin olive oil in a 5 or 6 quart pot over medium heat. Add pancetta and saute 2 minutes. Add onion and saute 3 minutes. Add garlic and saute 30 seconds …
From cookingclassy.com


OUR FAVORITE ONE-POT PASTA RECIPES | MARTHA STEWART
2022-03-03 Cheater's Mac and Cheese. Credit: Con Poulos. View Recipe. Some days call for a meal that soothes as much as it satisfies. On those nights call on this 20-minute mac-and-cheese cheat that …
From marthastewart.com


ONE POT SUN-DRIED TOMATO PASTA WITH WHIPPED RICOTTA.
2022-03-14 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes. 2. Set the pot over medium-high heat. Add the shallots and garlic, cook until …
From halfbakedharvest.com


CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA RECIPE
2022-05-19 1. Place the woody stems from the asparagus in a food processor. Process until smooth. 2. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 …
From today.com


ONE-PAN PASTA WITH RICOTTA AND ARTICHOKES RECIPE | MYRECIPES
Add chicken stock, artichokes, salt, pepper, tomatoes, and pasta to pan, and bring to a boil. Stir to combine. Cover; reduce heat, and simmer 8 minutes or until pasta is tender. Dot pasta mixture …
From myrecipes.com


ONE POT PASTA RECIPES - OVER 15 EASY RECIPES! - RACHEL COOKS®
2019-09-06 Sauté meat (ground turkey, ground beef, bite sized pieces of chicken, sausage, etc.). Add in chopped vegetables like onions, garlic, carrots, or whatever you like. Cook until nearly tender. If you …
From rachelcooks.com


MUSHROOM & ASPARAGUS ONE-POT PASTA - THE PIONEER WOMAN
2015-09-03 Directions. Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan. Bring to a boil over high heat. Cook pasta, stirring constantly, for about 5 to 6 …
From thepioneerwoman.com


ONE POT ASPARAGUS BACON PASTA | MEL'S KITCHEN CAFE
2021-03-21 Transfer to the same plate as bacon. To the skillet or pot, add the broth, 2 cups of the milk, the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a vigorous simmer and …
From melskitchencafe.com


ONE POT CREAMY PENNE ALFREDO WITH SPICY ARUGULA.
2021-04-14 This super easy One Pot Creamy Penne Alfredo with Spicy Arugula is the perfect easy recipe. I took a classic pasta recipe and updated it with a one pot cooking method and a rich and …
From halfbakedharvest.com


25 ONE-POT PASTA RECIPES THAT ARE RIDICULOUSLY COMFORTING
2021-11-07 20. One-Pot Chicken, Bacon, and Goat Cheese Pasta. tasty.co. In this recipe, specifically using one pot really helps to build flavor — the bacon cooks and the fat renders down, and you'll use ...
From buzzfeed.com


ONE PAN LEMON PASTA WITH SAUSAGE, ASPARAGUS, AND DILL
2019-02-11 Heat a large, deep skillet with a cover over medium- high heat. Add sausage and onion and cook, breaking up sausage until browned and cooked through, about 8 minutes. Add garlic and …
From rachelcooks.com


ONE-POT PASTA PRIMAVERA WITH SUMMER VEGGIES & RICOTTA
Add asparagus, broccolini, and frozen peas. Stir for about 3 minutes until veggies start to soften. Add tomatoes, ricotta, zest and juice of lemon, and butter, and stir until the pasta is coated in the sauce …
From camillestyles.com


CALABRIAN SHRIMP & PANCETTA PASTA WITH ASPARAGUS & LEMON RICOTTA
Add the asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until tender. …
From blueapron.com


LINGUINE WITH ARTICHOKES, ASPARAGUS AND LEMON-MINT RICOTTA ...
2022-05-03 In a small bowl, stir together the ricotta, mint, lemon zest and juice, 2 tablespoons oil and ½ teaspoon each salt and pepper; set aside. In a 12-inch nonstick skillet over medium, cook the …
From rachaelrayshow.com


RICOTTA GNOCCHI WITH ASPARAGUS AND PROSCIUTTO RECIPE - SERIOUS EATS
2021-04-07 Directions. Set a large pot of salted water over high heat. Meanwhile, heat olive oil in a large skillet or slope-sided saucepan over medium-high heat until shimmering. Add prosciutto and …
From seriouseats.com


21 RIDICULOUSLY CREAMY RICOTTA PASTA RECIPES | ALLRECIPES
2021-02-26 Credit: Buckwheat Queen. View Recipe. While the fusilloni pasta cooks, you can make a rich sauce with just 4 ingredients: Italian ricotta cheese, grated Grana padano, turmeric, and black …
From allrecipes.com


ONE-POT PARMESAN NOODLES WITH ASPARAGUS - EASY CREAMY PASTA …
2019-12-29 Instructions. Place the spaghetti, water, salt, butter, and mustard powder into a medium to large sauce pot. Bring the pot to a simmer over medium heat, stirring frequently. Put the asparagus …
From orwhateveryoudo.com


ONE POT LEMON BASIL, ASPARAGUS, AND SAUSAGE PASTA.
2020-05-21 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. 2. Meanwhile, mix together 1/4 cup olive oil, vinegar, lemon zest, lemon …
From halfbakedharvest.com


PAPPARDELLE WITH ASPARAGUS, MUSHROOM, AND RICOTTA RECIPE
2021-05-25 Preheat oven 475 degrees. On baking sheet place asparagus, mushrooms, shallots; drizzle with 3 tablespoons olive oil, toss, season with salt and pepper. Roast, tossing once, for 20 …
From cookingwithruthie.com


21 ONE POT PASTA RECIPES THAT’LL SAVE YOU TIME IN THE KITCHEN
3-Ingredient One Pot Pasta. You can’t get much simpler than this 3-Ingredient Pasta by Kim’s Cravings. Using very lean ground beef allows you to make this in one pot without fussing with draining the …
From onecrazyhouse.com


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