Pasta With Ricotta Pesto Recipes
PASTA WITH RICOTTA PESTO
I thought this would be interesting for a fast no-meat supper or side dish. Recipe source: Bon Appetit (February 1986)
Provided by ellie_
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
- Add ricotta cheese and process using on/off turns until blended.
- Pour pasta in serving dish and pour pesto over and then top with tomatoes.
- Sprinkle with grated cheese.
- Serve with grated cheese.
Nutrition Facts : Calories 682.2, Fat 26.8, SaturatedFat 8.3, Cholesterol 127.1, Sodium 82.2, Carbohydrate 86.9, Fiber 5.1, Sugar 4.3, Protein 24.1
BAKED ROTINI PASTA WITH RICOTTA PESTO
If you like ricotta cheese and pesto, you will love this baked pasta dish which is finished in the oven to melt the mozzarella and Parmesan cheese which is sprinkled over the top of. So good!
Provided by Marie
Categories High In...
Time 58m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Puree the basil leaves, almonds, garlic and salt together in a food processor.
- With motor running, gradually add the olive oil thru the feeder tube.
- Stir in 2 tablespoons of the Parmesan cheese and set aside.
- Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
- In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
- Add the pasta and toss to blend.
- Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
- Bake at 350° for 30 minutes or until cheese is melted and bubbly.
RICOTTA-PESTO PASTA WITH SAUSAGE AND KALE
Ricotta-pesto pasta with sausage and kale.
Provided by Carly
Categories Pesto Pasta
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
- While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
- Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
- Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 45 g, Cholesterol 52.1 mg, Fat 25.4 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 10 g, Sodium 735.8 mg, Sugar 2.8 g
ONE-POT PASTA WITH RICOTTA AND LEMON
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
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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Pasta With Ricotta Pesto Recipe - Food.com great www.food.com. directions In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick. Add ricotta cheese and process using on/off turns until blended. Pour pasta in serving dish and pour pesto over and then top with tomatoes. Sprinkle with grated cheese.
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