Whole Wheat Pasta With Ricotta Roasted Garlic Walnuts Recipes

WHOLE WHEAT CHEESE RAVIOLI WITH GARLIC HERB SAUCE AND FRESH BASIL

Steps:

• 1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
• HEAT sauce according to package directions.
• PREPARE pasta according to package directions.
• ADD sauce to pasta; gently toss. Top each serving with basil and cheese.
• Serve immediately.

WHOLE WHEAT PASTA WITH RICOTTA, ROASTED GARLIC & WALNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread walnuts on small baking sheet and toast until fragrant and lightly browned, 10 minutes, stirring nuts after 5 minutes. Set nuts aside.
• Meanwhile, cook pasta according to package directions. While pasta cooks, in bowl, combine ricotta and garlic. Using back of spoon, cream them together until mixture is creamy and light. Mix in Parmigiano cheese and set aside.
• Drain pasta, leaving some moisture in spirals. In mixing bowl, combine pasta with oil. Divide pasta among 4 bowls. With spoon, drop cheese mixture in 5 dollops on top of pasta in each bowl. Garnish with generous amount of pepper, toasted walnuts and parsley. Serve immediately.

WHOLE-WHEAT LINGUINE WITH GREEN BEANS, RICOTTA, AND LEMON

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 pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
• Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA

Steps:

• Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
• Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
• Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
• In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
• Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.

WHOLE WHEAT PASTA WITH VEGGIES AND RICOTTA

Steps:

• saute onions in olive oil over medium heat.
• add garlic, salt, pepper flakes, and italian seasoning when onions turn translucent.
• add tomatoes and frozen broccoli, cook until tomatoes are softened.
• meanwhile boil pasta water and cook penne until al dente.
• transfer pasta to sauce pan with vegetables and add ricotta.
• gently toss to combine and finish with parmesean.

WHOLE-WHEAT PASTA WITH GARLIC AND OLIVE OIL

Steps:

• Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain.
• Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red-pepper flakes and parsley. Remove from heat.
• Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley.