ONE-POT LEMON RICOTTA SPAGHETTONI
Move over spaghetti: Your wider cousin, spaghettoni, is moving up the trending charts. Though only slightly thicker than regular spaghetti, the extra width helps it soak up the flavors of the sauce--in this case tangy lemon juice and fragrant scallions and garlic. This dish is cooked in just one pot (no need to bring water to a boil beforehand!), so it's a super quick and easy choice for weeknights. We top it off with creamy ricotta, salty Parmesan and bitter lemon zest for a bold but balanced finish.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
- Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes.
- Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.
SPAGHETTONI AL PESTO
From Ina Garten Barefoot Contessa Parties. See my posted menu Ina Garten - "Outdoor Grill". RZ does not recognize spaghettoni!
Provided by keeney
Categories < 30 Mins
Time 17m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Splash some oil in a huge pot of salted boiling water and add pasta. Cook spaghettoni for 10-12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with pesto to coat each strand. Tase for seasoning and serve hot or at room temperature.
Nutrition Facts : Calories 301.9, Fat 3.4, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 56.8, Fiber 2.4, Sugar 1.4, Protein 9.9
PASTA AL PESTO
Make and share this Pasta Al Pesto recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- PESTO:
- Place ingredients in bowl of food processor.
- Process until smooth, using rubber scraper to push down the sides occasionally.
- Variations: - add 3/4 c freshly grated Parmesan Cheese
- PASTA:
- Boil a large pot of water; cook pasta until al dente.
- While pasta is cooking, prepare pesto; set aside, covered.
- Steam carrots.
- Meanwhile, in skillet, heat oil.
- Add zucchini and peapods.
- Stir continuously until crisp/tender.
- When pasta is done, drain well; toss pesto with noodles until they are well coated.
- Then toss in vegetables.
- Garnish with pepper and cheese.
- VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
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