Pasta With Ricotta Edamame Recipes

PASTA WITH RICOTTA & EDAMAME

Steps:

• Stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
• Bring large pot of salted water to a boil and cook pasta al dente.
• Add edamame to pot for final 3 minute of pasta cooking time.
• Reserve 1 cup cooking water before draining pasta & edamame.
• Add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (If mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
• Stir in basil & sundried tomatoes.
• Season with salt & pepper.
• Serve immediately.

CREAMY PASTA WITH RICOTTA AND HERBS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
• Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
• To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

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.