Penne With Ricotta And Peas Recipes

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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

PENNE WITH RICOTTA



Penne With Ricotta image

Make and share this Penne With Ricotta recipe from Food.com.

Provided by Josh Gowans

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups penne pasta
2 tablespoons butter
3 tablespoons parsley (fresh is possible)
1/2 cup ricotta cheese
1 pinch nutmeg
1 pinch cinnamon
salt
pepper
1/2 cup whipping cream
2 tablespoons olive oil
1/4 vegetable bouillon cube
1 small onion

Steps:

  • Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
  • In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture.
  • Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.

Nutrition Facts : Calories 462.4, Fat 28.6, SaturatedFat 14.2, Cholesterol 71.7, Sodium 91.8, Carbohydrate 45.2, Fiber 6.2, Sugar 0.9, Protein 8.3

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

GLUTEN-FREE PENNE WITH PEAS, RICOTTA AND TARRAGON



Gluten-Free Penne With Peas, Ricotta and Tarragon image

The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes. The dish is simple, sweet with tarragon, and very quickly made. You must serve it right away or the ricotta will stiffen.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

Salt to taste
3/4 pound gluten-free penne, such as quinoa and rice
2 cups frozen peas, thawed
1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
1/2 cup fresh ricotta
2 tablespoons minced tarragon
Freshly ground pepper to taste
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of water to a boil and salt generously. Add pasta and peas. While pasta is cooking, mix together garlic, ricotta and tarragon in a large bowl. Season to taste with salt and pepper.
  • When the pasta is cooked al dente, remove 1/4 cup of the pasta water and mix 2 to 4 tablespoons of it with the ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain pasta and peas and toss with ricotta mixture and Parmesan. Serve at once.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 11 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 4 grams

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.

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