FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO
Provided by Food Network
Number Of Ingredients 6
Steps:
- Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.
PASTA WITH RICOTTA AND FRESH HERBS
Provided by Lucy Footlik
Categories Food Processor Herb Pasta Vegetarian Quick & Easy Ricotta Summer Bon Appétit Dallas Texas
Yield Serves 4
Number Of Ingredients 10
Steps:
- Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.
CREAMY PASTA WITH RICOTTA AND HERBS
In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
- Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
- To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.
PASTA AND SPINACH WITH RICOTTA AND HERBS
This recipe is courtesy of Chef #452940 's Recipe #255542 combined with my own inability to read instructions before proceeding to cook dinner. Fortunately, the result was tasty, so here it is - with their blessing!
Provided by Gatorbek
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in salted water according to package instructions.
- In a large bowl mix remaining ingredients and set aside.
- Drain the pasta, reserving 1/4 cup of the cooking water.
- Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.
Nutrition Facts : Calories 459.4, Fat 24.4, SaturatedFat 14.9, Cholesterol 69.9, Sodium 183.5, Carbohydrate 48, Fiber 3.9, Sugar 2, Protein 13.8
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.
CAPELLINI WITH FRESH RICOTTA, ROASTED GARLIC, CORN, AND HERBS
Provided by Sara Foster
Categories Garlic Leafy Green Herb Vegetarian High Fiber Father's Day Dinner Ricotta Basil Corn Summer Healthy Chive Dill Parsley Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Servings: Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.
- Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.
- Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.
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