Salmon And Ricotta Pasta Food

LEMON, SALMON AND RICOTTA PASTA

Lemon, Salmon and Ricotta Pasta image

Another recipe for smoked salmon lovers adapted from a recipe in the November/December 2005 issue of the 'donna hay magazine: turn simple into special'. I have posted two other smoked salmon recipes from this issue. Serve this with Theodore Kyriakou's Recipe #141988 or, if you are feeling more adventurous, his Recipe #141992, or with your own favorite salad.

Provided by bluemoon downunder

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

400 g angel hair pasta
2 tablespoons lemon zest, finely grated
1/3 cup lemon juice
1 tablespoon olive oil
1/2 cup parmesan cheese, finely grated
200 g ricotta cheese, preferably low fat
1 cup basil leaves
1 cup flat leaf parsley
200 g smoked salmon, slices roughly chopped

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.

Nutrition Facts : Calories 411.9, Fat 11.6, SaturatedFat 5, Cholesterol 32, Sodium 426.5, Carbohydrate 53.9, Fiber 3.3, Sugar 1.9, Protein 22.5

TORTELLINI WITH SALMON-RICOTTA SAUCE

Tortellini with Salmon-Ricotta Sauce image

I like to serve this with a colorful vegetable, such as a tomato salad or peas and carrots. It's equally good with canned salmon or tuna, too. -Beth Dauenhauer of Pueblo, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 green onions, sliced
1 teaspoon butter
2 garlic cloves, minced
1 teaspoon cornstarch
1 cup fat-free milk
1/2 cup shredded part-skim mozzarella cheese
1 cup fat-free ricotta cheese
1 pouch (7.1 ounces) boneless skinless pink salmon
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons lemon juice
1/4 teaspoon salt

Steps:

Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Stir in mozzarella cheese until melted. Stir in the ricotta cheese, salmon, dill, lemon zest, lemon juice and salt., Drain tortellini; add to ricotta sauce. Cook and stir until heated through.

Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

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