GARDEN LINGUINE WITH RICOTTA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch beans, 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
- Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; place peas in ice-water bath. Transfer to a colander, drain, and set aside.
- Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.
- Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
- Drain pasta, and transfer to a serving bowl. Add olive oil, and toss. Add cheese mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.
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.
WHOLE-WHEAT LINGUINE WITH GREEN BEANS, RICOTTA, AND LEMON
Provided by Giada De Laurentiis
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
- Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.
SPRING GARDEN LINGUINE WITH RICOTTA
This easy to make pasta dish is full of the fresh, sweet, green flavors of spring like mint, fava beans, and peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice bath. Place beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch 1 minute more. Remove sieve from water, and place beans in ice bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
- Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; transfer peas to ice bath. Transfer peas to a colander, drain, and set aside.
- Discard blanching water; fill stockpot with fresh water. Add 1 tablespoon salt, and bring to a boil. Add pasta, and cook until al dente.
- Meanwhile, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper in a large bowl. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
- Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
LINGUINE WITH SPRING VEGETABLES
Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
- In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Nutrition Facts : Calories 475 g, Fat 15 g, Fiber 5 g, Protein 15 g
LINGUINE WITH RICOTTA
Provided by Victor Commisso
Categories Pasta Side Sauté Vegetarian Kid-Friendly Quick & Easy Ricotta Bon Appétit Brooklyn New York Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2
Number Of Ingredients 6
Steps:
- Melt butter in heavy small saucepan over medium heat. Add garlic and sauté 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately.
LINGUINE WITH RICOTTA
If you are a ricotta lover like I am, you will flip over this! Easy to make,the pasta is all the cooking done. This is, of course, not the healthiest recipe, but once in awhile, hey, what the heck! Feel free to add some of your own favorite herbs. This just gets better and better!
Provided by FLUFFSTER
Categories Cheese
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy small saucepan over medium heat. Add garlic and saute for 2 minutes.
- Combine ricotta, cream,parsley and butter mixture in a large bowl.
- Season to taste with salt and pepper.
- Cook linguine in large pot of boiling, salted water until just tender, but still firm to bite, stirring.
- Drain. Toss with ricotta mixture.
- Serve pasta immediently.
Nutrition Facts : Calories 1032, Fat 52.7, SaturatedFat 32.5, Cholesterol 168.6, Sodium 321.3, Carbohydrate 102.2, Fiber 4.3, Sugar 2.8, Protein 36.7
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