Penne With Peas Grape Tomatoes And Ricotta Recipes

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PENNE WITH PEAS, GRAPE TOMATOES AND RICOTTA



Penne With Peas, Grape Tomatoes and Ricotta image

Make and share this Penne With Peas, Grape Tomatoes and Ricotta recipe from Food.com.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups frozen peas, thawed
1 lb penne rigate or 1 lb ziti pasta
1 cup part-skim ricotta cheese
1/4 cup fresh parsley leaves, loosely packed, chopped
1/4 cup fresh romano cheese, grated
2 teaspoons fresh lemon peel, grated (from 1 lemon)
salt, to taste
ground black pepper, to taste
2 teaspoons olive oil
1 pint grape tomatoes

Steps:

  • Heat large covered saucepot of salted water to boiling over high heat.
  • Add pasta to boiling water and cook as label directs.
  • While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
  • In 12-inch skillet, heat oil over medium-high heat.
  • Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
  • Remove skillet from heat.
  • Remove 1/2 cup pasta cooking water; set aside.
  • Drain pasta.
  • To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
  • Spoon into 6 bowls and dollop with ricotta mixture.

Nutrition Facts : Calories 410.1, Fat 7.2, SaturatedFat 3.1, Cholesterol 16.4, Sodium 150.6, Carbohydrate 67.3, Fiber 5.2, Sugar 5.8, Protein 18.6

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE WITH RICOTTA AND PEAS



Penne with Ricotta and Peas image

Provided by Mark Bittman

Categories     quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

Salt and pepper
1 cup frozen peas
1 pound penne, ziti or other cut pasta
About 1 cup ricotta, preferably fresh
1 tablespoon softened butter
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
  • Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
  • Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA



Olive Garden Penne Pasta W/ Tomatoes and Ricotta image

If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.

Provided by FoodieFoodie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium tomatoes
8 basil leaves, chopped
1/4 cup extra virgin olive oil
1 cup ricotta cheese
1/2 teaspoon marjoram, chopped
12 ounces penne rigate, cooked according to package directions
1/4 cup romano cheese, grated
1 large garlic clove, peeled and chopped
salt
fresh ground black pepper
fresh parsley, chopped

Steps:

  • CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
  • Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
  • BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
  • Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
  • ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.

Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9

PENNE WITH GRAPE TOMATOES AND MOZZARELLA



Penne with Grape Tomatoes and Mozzarella image

Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

12 ounces ridged or plain penne
Coarse salt and ground pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed
2 tablespoons fresh thyme leaves, plus more for garnish
2 tablespoons olive oil
1 tablespoon white-wine vinegar

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
  • Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.

Nutrition Facts : Calories 634 g, Fat 21 g, Fiber 6 g, Protein 29 g

PENNE WITH QUICK TOMATO SAUCE AND RICOTTA CHEESE



Penne With Quick Tomato Sauce and Ricotta Cheese image

There's nothing better than pasta! America fell in love with pasta, and I don't see any end to it, ever! So boil up a batch and there's sure to be the makings for a great, simple sauce, right in your pantry!

Provided by FLUFFSTER

Categories     One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb penne pasta, uncooked
1 (28 ounce) can plum tomatoes, peeled, undrained
1/2 cup fresh basil, loosely packed
2 small garlic cloves, finely chopped
1 cup part-skim ricotta cheese
1/4 cup parmesan cheese

Steps:

  • Prepare pasta according to package instructions.
  • While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
  • Blend at low speed until tomatoes are completely pureed.
  • Pour mixture into a large saucepan. Heat to boilng, reduce the heat and simmer 5 minutes.
  • When pasta is done, drain well.
  • Return pasta to cooking pot,add the tomato sauce and heat over low heat until sauce is simmering and the pasta is covered with sauce.
  • Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed.

Nutrition Facts : Calories 372.3, Fat 6.3, SaturatedFat 3, Cholesterol 16.4, Sodium 124.2, Carbohydrate 68.2, Fiber 10.1, Sugar 3.7, Protein 13.3

PENNE WITH PEAS, PEA GREENS AND PARMESAN



Penne With Peas, Pea Greens and Parmesan image

Many farmers who sell peas also sell the shoots and tendrils that grow with them. They're sweet, light and nourishing, especially when you serve them along with peas.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound fresh peas, shelled (about 3/4 cup)
6 ounces pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
1 tablespoon extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 cup)
Salt and freshly ground pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3/4 pound penne
1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup, to taste)

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
  • Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
  • When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 426 milligrams, Sugar 4 grams

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