PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
PASTA WITH RICOTTA AND PEAS
Pasta with Ricotta and Peas
Provided by The Rachael Ray Staff
Number Of Ingredients 24
Steps:
- Bring a large pot of water to a boil for the pasta
- Heat a large skillet over medium heat with 2 turns of the pan of olive oil
- When hot, add butter to oil
- When it foams, add shallots or onions and garlic, and season with salt and pepper
- Stir 3 minutes then add stock; boil and reduce heat to a low simmer
- Salt pasta water, drop pasta to cook to a minute shy of al dente
- Add peas to simmering stock and cook 3-4 minutes then stir in the ricotta and warm through; add thyme and lemon zest
- Reserve 1/2 cup starchy, pasta water then drain pasta
- Add pasta to sauce along with the starchy water and grated cheese; toss to coat
- Add most of the parsley and mint, and transfer to serving bowl
- Top with drizzle of EVOO and remaining mint and parsley
SPINACH AND RICOTTA PASTA
You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta.
Provided by Anna Del Conte
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
- If using fresh spinach, cook it with a splash of water in a saucepan for 1-2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
- Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2-3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
- Season with the nutmeg, percorino, salt and pepper and serve.
PENNE WITH PEAS, GRAPE TOMATOES AND RICOTTA
Make and share this Penne With Peas, Grape Tomatoes and Ricotta recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat large covered saucepot of salted water to boiling over high heat.
- Add pasta to boiling water and cook as label directs.
- While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
- In 12-inch skillet, heat oil over medium-high heat.
- Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
- Remove skillet from heat.
- Remove 1/2 cup pasta cooking water; set aside.
- Drain pasta.
- To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
- Spoon into 6 bowls and dollop with ricotta mixture.
Nutrition Facts : Calories 410.1, Fat 7.2, SaturatedFat 3.1, Cholesterol 16.4, Sodium 150.6, Carbohydrate 67.3, Fiber 5.2, Sugar 5.8, Protein 18.6
SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA
A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
- Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
- Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.
BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
- In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.
PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
- Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
- Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams
PASTA AND SPINACH WITH RICOTTA AND HERBS
This recipe is courtesy of Chef #452940 's Recipe #255542 combined with my own inability to read instructions before proceeding to cook dinner. Fortunately, the result was tasty, so here it is - with their blessing!
Provided by Gatorbek
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in salted water according to package instructions.
- In a large bowl mix remaining ingredients and set aside.
- Drain the pasta, reserving 1/4 cup of the cooking water.
- Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.
Nutrition Facts : Calories 459.4, Fat 24.4, SaturatedFat 14.9, Cholesterol 69.9, Sodium 183.5, Carbohydrate 48, Fiber 3.9, Sugar 2, Protein 13.8
SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
- Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
- Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.
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- Add them back to the empty pot (do not put back on the heat) with 1/2 cup pasta cooking water, some olive oil (I used about 2 Tablespoons), salt and freshly ground black pepper. Add the pasta to a serving bowl.
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- Cook the pasta in a large pot of salted boiling water for 10 to 12 minutes or until al dente. Drain and return it to the pot.
- Spoon the pasta onto plates and top with the mint and Parmesan, if using. Don’t be too eager to add the mint to the warm pasta, as this can cause the delicate herb to darken. Originally published June 15, 2010.
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- Heat the olive oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the red pepper flakes, then add the spinach and cook, stirring, until just wilted, about 3 minutes. Add the ricotta and lemon zest and season with salt and pepper. Keep warm over very low heat.
- Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Set aside 1 cup of the pasta cooking water, and then drain the spaghetti well. Add the spaghetti to the skillet and toss to coat, adding some of the pasta cooking water to loosen the sauce as needed. Serve immediately.
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