Pasta With Ricotta Recipes
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
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
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.
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.
PASTA WITH RICOTTA AND TURMERIC
A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
- Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
- Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 68.1 g, Cholesterol 40.9 mg, Fat 12.6 g, Fiber 3.2 g, Protein 26.5 g, SaturatedFat 7 g, Sodium 283 mg, Sugar 3.2 g
ONE-POT PASTA WITH ASPARAGUS AND RICOTTA
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
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.
More about "pasta with ricotta recipes"
BEST LEMON RICOTTA PASTA RECIPE - HOW TO MAKE LEMON …
2019-03-27 Return to pot. In a medium bowl, stir together ricotta, Pecorino, oil, and lemon zest and juice. Season with salt, pepper, and red pepper flakes. …
From delish.com
5/5 (40)Total Time 25 mins
From delish.com
5/5 (40)Total Time 25 mins
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From mangiabedda.com
5/5 (7)Category Main CourseCuisine ItalianCalories 211 per serving
From mangiabedda.com
5/5 (7)Category Main CourseCuisine ItalianCalories 211 per serving
- Meanwhile, place ricotta in a medium sized bowl. Scoop as much pasta water as needed to create a smooth, creamy sauce. I add about 1 cup. Add salt to taste if necessary.
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PASTA E RICOTTA - COOKING WITH NONNA
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65 DELICIOUS RICOTTA CHEESE RECIPES | BON APPéTIT
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From memoriediangelina.com
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From the-pasta-project.com
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From chatelaine.com
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From theclevermeal.com
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From halfbakedharvest.com
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From italianfoodforever.com
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From wonkywonderful.com
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PASTA WITH RICOTTA CHEESE AND BASIL - ITALIAN RECIPES BY …
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From talkingmeals.com
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From endofthefork.com
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From italianfoodboss.com
From italianfoodboss.com
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From savoringitaly.com
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From feelgoodfoodie.net
From feelgoodfoodie.net
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From bellyfull.net
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Ricotta recipes; Ricotta recipes. 32 Recipes. Magazine subscription – your first 5 issues for only £5! Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. Discover Good Food's top-rated recipes. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. …
From bbcgoodfood.com
From bbcgoodfood.com
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From allrecipes.com
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