Pasta With Carrot Sauce And Ricotta Salata Recipes

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PASTA WITH CARROT SAUCE RECIPE



Pasta with Carrot Sauce Recipe image

TRADITIONAL ITALIAN RECIPE: Carrot sauce for pasta is made from vegetables blended into a rich, creamy and healthy pasta sauce. And it tastes fantastic. Sometimes I get tired of the same old tomato sauce and I always avoid white sauce because it's just not that healthy.

Provided by Uncut Recipes

Categories     Main Course

Time 1h

Yield 4

Number Of Ingredients 9

4 Carrots
5 handfuls Pasta
0.3 cup White Wine
0.5 cup Parmigiano Reggiano
2 tablespoons Butter
0.5 Shallot
1 tablespoon Olive Oil
1 tablespoon Parsley
Freshly Ground Black Pepper

Steps:

  • Preheat oven to 225C / 430F.
  • Peel the Carrots and cut them into Chunks.
  • Place all the Chuncks in an oven dish with some Olive Oil, Salt, and Freshly Ground Black Pepper.
  • Cover the oven dish with some kitchen foil and bake for 1 hour, or until the Carrots are tender.
  • Puree the Carrots.
  • Heat the Butter in a frying pan and sauté the Shallot until translucent...

Nutrition Facts : ServingSize 1 portion, Calories 370 cal, Fat 38 g

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA



Pasta With Fresh Tomato Sauce and Ricotta image

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.

Provided by David Tanis

Categories     easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish

Steps:

  • Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
  • Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
  • Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
  • Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

PASTA WITH LEMON, HERBS AND RICOTTA SALATA



Pasta With Lemon, Herbs and Ricotta Salata image

Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.

Provided by Amanda Hesser

Categories     dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

Steps:

  • Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
  • When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
  • Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams

PASTA WITH ROASTED EGGPLANT SAUCE AND RICOTTA SALATA



Pasta with Roasted Eggplant Sauce and Ricotta Salata image

I love this dish, Pasta alla Norma. Traditionally, it is made with 1 whole cup of EVOO and lots of chopped baby eggplant. It's good, but if you don't find just the right eggplant to use, the dish can be greasy and bitter. The recipe below is a take-off on Norma that includes all the same elements, but it is never bitter and uses much less oil (making Norma's figure a little better!).

Yield 4 servings

Number Of Ingredients 9

2 small, firm eggplant, peeled and cut into 1-inch cubes
1/2 cup plus 2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
6 garlic cloves, cracked from the skins
1 pound penne rigate pasta
1 medium yellow onion, finely chopped
1 28-ounce can crushed San Marzano or other variety canned plum tomatoes
1 cup fresh basil leaves (25 to 30), shredded or torn
2 cups ricotta salata cheese, crumbled

Steps:

  • Heat the oven to 425°F. Place a large pot of water on to boil.
  • Place the eggplant on a cookie sheet. Pour about 1/2 cup EVOO into a dish. Brush the eggplant lightly with the EVOO. Season the eggplant with salt and pepper. Add the garlic to the cookie sheet and dab it with EVOO as well. Roast for 20 minutes or until both the garlic and the eggplant are tender.
  • When the water comes to a boil, salt it liberally and add the pasta. Cook the pasta al dente, with a bite to it.
  • Preheat a large skillet over medium heat. Add the remaining 2 tablespoons of EVOO and the onions and cook for 5 minutes. Place the cooked eggplant and the garlic in a food processor and process it into a smooth paste. Add the eggplant paste to the cooked onions then stir in the crushed tomatoes. Season the sauce with salt and pepper. Toss with the drained hot pasta and the shredded or torn basil. Top the pasta with lots of crumbled ricotta salata.

BUCATINI AMATRICIANA WITH RICOTTA SALATA



Bucatini Amatriciana With Ricotta Salata image

Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I added that as an option. I am vegetarian so I substituted vegetarian bacon for pancetta. Another recipe of the week from The Week magazine, originally from LA Times.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces pancetta (optional, or bacon or veggie bacon)
1 tablespoon olive oil, best quality
1 small red onion, peeled, quartered and thinly sliced
1/2 teaspoon hot red pepper flakes (to taste)
1 (14 ounce) can Italian tomatoes (whole in puree) or 1 (14 ounce) can Italian tomatoes (crushed in puree)
kosher salt or sea salt
1/2 lb pasta (buccatini or perciatelli)
2 teaspoons unsalted butter
1/2 cup ricotta salata, finely crumbled

Steps:

  • If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
  • Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
  • Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
  • Simmer 40 minutes, stirring occasionally.
  • While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
  • Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
  • Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
  • For Vegetarian omit the pancetta or use vegetarian bacon.

Nutrition Facts : Calories 283.8, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.1, Sodium 8.8, Carbohydrate 48.3, Fiber 3.3, Sugar 4.4, Protein 8.5

PASTA WITH PEAS, RICOTTA SALATA, AND LEMON



Pasta with Peas, Ricotta Salata, and Lemon image

Categories     Pasta     Appetizer     Quick & Easy     Ricotta     Lemon     Basil     Pea     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a main course

Number Of Ingredients 8

6 ounces dried pasta such as farfalle
1 cup frozen peas
1/4 cup packed fresh basil leaves
3 ounces ricotta salata cheese*
1 lemon
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh tarragon leaves
*available at specialty foods shops and many supermarkets

Steps:

  • Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
  • Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces. Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon. Add basil, cheese, and oil. Cook pasta in boiling water until almost al dente. Stir in peas and continue to cook until pasta is al dente and peas are tender. Drain pasta and peas well. Add pasta and peas to bowl and toss to combine. Season pasta with salt and pepper and sprinkle with tarragon.

CREAMY RICOTTA PASTA SAUCE



Creamy Ricotta Pasta Sauce image

A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

8 ounces orecchiette pasta
½ cup ricotta cheese
1 large egg
1 teaspoon kosher salt, or more to taste
½ teaspoon freshly ground black pepper
1 lemon, zested
1 pinch cayenne pepper, or to taste
¼ cup pesto, or to taste

Steps:

  • Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
  • Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
  • Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 42.4 g, Cholesterol 51.5 mg, Fat 9.4 g, Fiber 2.6 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 616.7 mg, Sugar 1.1 g

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