LEMON RICOTTA PASTA WITH BASIL
This delicious lemon ricotta pasta is tossed in a delicate sauce with notes of lemon and fresh basil for a fast, satisfying meatless dinner.
Provided by Lynne Webb
Categories Pasta
Time 15m
Number Of Ingredients 9
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.
SPAGHETTI AL LIMONE WITH RICOTTA AND BASIL
One of the simplest, yet most divine, pasta recipes in Italian cuisine has to be this spaghetti al limone! All you need is ricotta, basil, lemons and grated Parmigiano or vegetarian parmesan to make the no-cook sauce.
Provided by Jacqui
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mash the ricotta cheese in a bowl and then add the grated rind from the lemon (I used all the rind from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper. Mix. (you can also use a blender)
- Add half the grated cheese to the ricotta and mix together well. If the sauce seems a bit thick, add a dash of milk. It needs to have the consistency of a dip.
- Cook the pasta al dente, in boiling salted water according to the instructions on the packet, reserve a large cup of the cooking water.
- Drain the pasta and return it to the pan or pour it into a bowl.
- Add the ricotta cream and half the saved cooking water to the pasta, a little at a time. Continue to mix well until you have a creamy sauce. If needs be, add some more of the pasta cooking water.
- Serve immediately with a sprinkling of ground black pepper, more grated Parmigiano (or vegetarian parmesan) and the remaining basil.
Nutrition Facts : Calories 651 kcal, ServingSize 1 serving
LEMON, RICOTTA, AND BASIL PASTA
A creamy and delicious pasta served with a ricotta cheese sauce flavored with fresh basil and lemon.
Provided by Barb
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 grams
RICOTTA AND LEMON-BASIL PASTA
Make and share this Ricotta and Lemon-Basil Pasta recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions.
- Drain, reserving 1/4 cup cooking liquid.
- Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl.
- Add the pasta, and toss to combine.
- Garnish with lemon wedges, if desired.
- Serve immediately.
Nutrition Facts : Calories 298.7, Fat 5.8, SaturatedFat 3.2, Cholesterol 19.1, Sodium 516.5, Carbohydrate 46.3, Fiber 2, Sugar 1.8, Protein 14.6
GARDEN PASTA WITH LEMON RICOTTA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
LIGHT LEMON BASIL PASTA
Make and share this Light Lemon Basil Pasta recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
- Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
- Third, shred about half to three-quarters cup of parmesan reggiano.
- Fourth, start a pot of boiling salted water.
- Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
- Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
- Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
- Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
- While the sauce is finishing, add pasta to boiling water.
- Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
- Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.
PENNE WITH LEMON, RICOTTA AND BASIL
Make and share this Penne With Lemon, Ricotta and Basil recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
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.
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