FARFALLE W/ "RICOTTA" AND SAUTÉED TOMATOES - VEGAN
Steps:
- PREP: 1. Start by pressing tofu. Wrap tofu in a few papertowels, place on a cookie sheet, place another cookie sheet on top, and stack a few heavy books on top of that. Let it sit for about 20-30 minutes. 2. While waiting start halving tomatoes, chop garlic, slice basil for tomatoes (roll basil leaves and cut at a 45° angle), and finely chop basil for ricotta. 3. Begin boiling water for pasta. Add a little salt to the water. For ricotta: 1. Using your hands, crumble tofu in a large bowl. 2. Add lemon juice, garlic, salt & pepper, and basil. 3. Mush everything together until no tofu chunks remain and mixture is more the consistency of ricotta (about 2 minutes) 4. Add oil and nutritional yeast and mix together using a fork (the mix gets kinda sticky after you add the oil) 5. Set aside. At this point add pasta to boiling water, as the tomatoes won't take very long. For tomatoes: 1. Add oil to pan and heat. Add garlic, sauté about a minute, add tomatoes and sauté them until your pasta is cooked through (about 7 minutes.) Add basil last minute to keep its color. - Drain pasta, add to ricotta mixture, add tomatoes, and toss everything together. ENJOY your tasty vegan meal!!!
FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA
Categories Leafy Green Pasta Vegetarian Quick & Easy Lunch Parmesan Ricotta Walnut Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.
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.
FARFALLE PASTA WITH BROCCOLI AND RICOTTA
Make and share this Farfalle Pasta With Broccoli and Ricotta recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Add pasta to it.
- Cook for 12-14 minutes or until it is al dente.
- Heat olive oil in a large skillet on medium flame.
- Once its hot, toss in the garlic and stir-fry for 30 seconds.
- Add broccoli florets, salt, pepper and mutmeg.
- Cook for 4 minutes or until the broccoli is just tender.
- Remove from heat.
- Put the broccoli in a bowl.
- Add ricotta cheese to it.
- Now, drain the pasta and add it to the broccoli florets bowl.
- Toss and serve immediately.
- Enjoy!
FARFALLE WITH CHICKEN, RICOTTA, SPINACH, AND PLUM TOMATOES
Make and share this Farfalle With Chicken, Ricotta, Spinach, and Plum Tomatoes recipe from Food.com.
Provided by Brookelynne26
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
- Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.
Nutrition Facts : Calories 670.7, Fat 17.9, SaturatedFat 7, Cholesterol 54.1, Sodium 134.8, Carbohydrate 91.3, Fiber 4.4, Sugar 4.2, Protein 24.2
EGGPLANT, TOMATO AND FRESH RICOTTA FARFALLE
Make and share this Eggplant, Tomato and Fresh Ricotta Farfalle recipe from Food.com.
Provided by MarraMamba
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes. Pat dry with paper towels.
- Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente. Drain, reserving 1/2 cup of the cooking water.
- In a large, deep skillet, heat the vegetable oil until shimmering. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to a paper towel-lined plate. Wipe out the skillet.
- Heat the olive oil in the skillet over moderately high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper. Cook, crushing the tomatoes, about 3 minutes. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes; season with salt.
- Transfer to bowls and sprinkle with the Parmesan. Top with the ricotta and basil and pass extra Parmesan at the table.
Nutrition Facts : Calories 645, Fat 31.7, SaturatedFat 5.7, Cholesterol 10, Sodium 65.3, Carbohydrate 76.1, Fiber 8.3, Sugar 4.8, Protein 16
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