Lemon Ricotta Pasta With Basil Food

LEMON RICOTTA PASTA WITH BASIL

Steps:

• Put a pot of salted water on to boil for the pasta.
• Working in several batches, stack, then roll the basil leaves together and cut into thin strips (chiffonade). Set aside.
• Combine the ricotta cheese, olive oil, lemon zest, lemon juice, salt and a few grinds of black pepper in a small bowl. Whisk until smooth. Stir in the basil, taste and add more salt and pepper as needed. Set aside for 10 minutes to allow the flavors to marry.
• Cook and drain the pasta according to package directions, reserving about 1/2 cup of the cooking water.
• Add 2 tablespoons of the pasta water to the ricotta mixture, then combine it with the pasta. Add more pasta water as needed until the sauce coats the pasta nicely (4 to 6 tablespoons should be plenty). Taste and adjust the seasonings if needed.
• Plate individual servings, top with grated cheese and few grinds of black pepper if desired.

LEMON, RICOTTA, AND BASIL PASTA

Steps:

• Cook the pasta according to package directions. Drain and reserve 1/4 cup of cooking liquid. Combine ricotta and next five ingredients (through pepper) and reserved cooking liquid in a large bowl. Add the pasta and toss to combine. Garnish with lemon wedges if desired and serve immediately. Serves 6-8.

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA

Steps:

• Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
• Bring a large pot of generously salted water to a boil.
• Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
• Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
• Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

GARDEN PASTA WITH LEMON RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.
• Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.
• Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.

PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Steps:

• Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
• When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
• Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

LEMON, SALMON AND RICOTTA PASTA

Steps:

• Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
• Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
• Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

PENNE WITH LEMON, RICOTTA AND BASIL

Steps:

• Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
• In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
• Moisten with some of the reserved pasta water to make a sauce-like consistency.
• Season to taste with salt and pepper.
• Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

MALTESE LEMON AND RICOTTA PASTA WITH BASIL

Steps:

• Cook spaghetti in a pot of salted water, until al dente. Drain spaghetti and put back into pot.
• Add a splash of olive oil and stir to coat the pasta.
• Divide spaghetti between two plates and then top each with generous spoonfuls of ricotta. Sprinkle with lemon zest, basil and season with sea salt and the crushed peppercorns. Garnish with Parmesan cheese and a squeeze of the lemon.