Lemon Salmon And Ricotta Pasta Food

LIGHT LEMON GARLIC PASTA WITH SALMON

Steps:

• Cook the pasta according to package directions.
• Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness.
• Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste.
• Add lemon juice, zest and capers to the pasta and toss to mix.
• Flake the salmon into bite-size pieces.
• Gently toss salmon with the pasta.
• Dish and serve hot topped with freshly grated or shaved Parmesan cheese.

CREAMY LEMON SALMON PASTA RECIPE

Steps:

• Bring a large pot of water to boil and then add a generous amount of salt.
• Add the spaghetti and cook until al dente.
• Once the pasta has cooked, reserve a cup of the cooking water and drain.
• Cut the salmon into bite-sized pieces and season with salt and black pepper.
• Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.
• Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.
• Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.
• Pour the heavy cream into the skillet the salmon was cooked in.
• Add the zest of one lemon and the juice of the remain 1 1/2 lemons.
• Bring to a simmer and cook for 2 minutes until thickened.
• Season with salt.
• Add 1/4 cup of the pasta cooking water to the sauce and allow to simmer.
• Add in the drained pasta and stir gently to coat the pasta in the sauce.
• Add more cooking water if required.
• Stir in the cooked salmon and serve sprinkled with parsley.

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.

LEMON RICOTTA PASTA WITH VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
• Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
• Plate and top with mozzarella.