Fettuccini With Truffle Oil And Lemon And Ricotta Food

FETTUCCINE WITH BRUSSELS SPROUTS, LEMON AND RICOTTA

Fettuccine With Brussels Sprouts, Lemon and Ricotta image

Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve this right away or the ricotta will stiffen up again. I used gluten free Le Veneziane fettuccine made with cornmeal, and thought the color and texture were very good. It only took 5 to 6 minutes to cook. It works equally well with standard pasta.

Provided by Martha Rose Shulman

Categories dinner, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 9

Ingredients

3/4 pound Brussels sprouts (about 16)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1/2 cup ricotta
1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
2 teaspoons finely grated or chopped lemon zest (I use a microplane for this)
2 tablespoons minced chives or parsley, or a combination
1 ounce Parmesan, grated (1/4 cup)
12 ounces fettuccine

Steps:

Begin heating water for pasta.
Trim bottoms of Brussels sprouts and quarter lengthwise or slice. Heat oil over high heat in a large, heavy skillet and add Brussels sprouts. Sear for about a minute without stirring, then turn the heat to medium-high, add salt and pepper to taste and stir or toss in the pan until tender and the edges are seared light brown, about 5 minutes. Some of the leaves will detach and get black, but don't worry, you can discard them. Remove from heat and transfer to a bowl or plate.
When water comes to a boil, salt generously and add pasta. While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl. Season to taste with salt and pepper.
When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), remove 1/4 cup of the pasta water. Mix 2 to 4 tablespoons with ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan. If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil. Serve at once.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 14 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 4 grams

FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST

Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest image

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.

Provided by Liz Neumark

Categories Cheese Dairy Garlic Herb Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Ricotta Lemon Mint Squash Zucchini Summer Healthy Noodle Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

Salt
1 pound fettuccine
4 tablespoons extra-virgin olive oil
3 or 4 garlic cloves, finely chopped or grated
Zest of 1 to 2 lemons
2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded
Freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup fresh whole-milk ricotta cheese, at room temperature

Steps:

Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

SPAGHETTI WITH TRUFFLE OIL, GARLIC AND ROSEMARY

Spaghetti With Truffle Oil, Garlic and Rosemary image

This looked SO good when I saw it at epicurean.com that I knew it had to be MINE, all MINE! (Well, I needed easier access to it, anyway.) I've been on a truffle oil kick lately since I discovered how remarkably delicious it is. Who knew? (Well, lots of people, but I guess they simply forgot to tell me.) ;) Servings adjusted according to course and times are estimated.

Provided by Sandi From CA

Categories One Dish Meal

Time 15m

Yield 5-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 -16 ounce) package spaghetti
1 medium yellow onion, chopped fine
3 garlic cloves, chopped fine
3 tablespoons olive oil
1 stalk fresh rosemary, chopped
1 teaspoon truffle oil (white or black)
1/4 cup grated fresh parmesan cheese, good quality

Steps:

Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
When al dente, drain pasta, toss with onion, garlic and rosemary.
Add parmesan and toss again.
Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
Garnish with fresh chopped rosemary--just a pinch.

Nutrition Facts : Calories 358.4, Fat 10.6, SaturatedFat 2.2, Cholesterol 4.4, Sodium 81.9, Carbohydrate 53.9, Fiber 2.6, Sugar 2.8, Protein 11.2

FETTUCCINE WITH BROCCOLI RABE, TOMATOES AND RICOTTA

Fettuccine with Broccoli Rabe, Tomatoes and Ricotta image

Categories Garlic Leafy Green Pasta Tomato Sauté High Fiber Ricotta Bon Appétit

Yield Serves 6 as first course or 4 as main course

Number Of Ingredients 7

Ingredients

2 bunches broccoli rabe , cut into 1-inch pieces
12 ounces spinach fettuccine
1/2 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
4 tomatoes, peeled, seeded, diced
4 anchovy fillets, drained, chopped
6 ounces ricotta salata (dried ricotta) or feta cheese, crumbled

Steps:

Bring large pot of salted water to boil. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. Using 4- to 5-inch-diameter strainer, transfer to large bowl. Return water in pot to boil. Add pasta and boil until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat. Add half of garlic; sauté 1 minute. Add tomatoes; cook until very soft, stirring frequently, about 5 minutes. Season to taste with salt and pepper.
Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add anchovies and remaining garlic; sauté 2 minutes. Add broccoli rabe; sauté 2 minutes. Add pasta and reserved cooking liquid and toss to heat through. Season to taste with salt and pepper. Spoon pasta onto plates. Spoon tomato mixture around. Sprinkle with cheese and serve.

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