Sweet Shallot And Ricotta Pasta Food

SWEET SHALLOT AND RICOTTA PASTA

Steps:

• Halve the shallots and cook in a little oil for about 5 minutes. add the brown sugar and thyme and keep cooking and stirring until the shallots are tender and caramelised. Toast the breadcrumbs in a dry frying pan until brown, stir through the parmesan. cook the linguine to packet instructions then tip into the pan. Add the shallots and toss. Divide into bowls then add ricotta in blobs and sprinkle on the parmesan mix.

ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
• Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.

ROASTED RED BELL PEPPER AND RICOTTA SAUCE

Steps:

• Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
• Stir in parsley and oregano. Toss with hot pasta and serve.

BROCCOLI AND RICOTTA PASTA

Steps:

• Put large pot of water on high heat for pasta. When water boils, add salt and pasta and cook according to package directions.
• Reserve 1 cup of the cooking water and drain the rest.
• In a small sauce pan, simmer broccoli in a cup of water covered for 5 minutes and drain.
• Heat EVOO in a deep skillet over med heat. Add chicken and garlic. Cook until chicken is cooked through, 5- 8 minutes.
• Add broccoli, pasta, ricotta and reserved pasta water; toss until creamy and serve.

LEMON, SALMON AND RICOTTA PASTA

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.

SWEET SHALLOT & RICOTTA PASTA

Steps:

• Halve the shallots and cook in a little oil for about 5 minutes.
• Add the brown sugar and thyme and keep cooking and stirring until the shallots are tender and caramelized.
• Cook the linguine to packet instructions then tip into the pan.
• Add the shallots, salt and pepper and toss.
• Divide into bowls then add ricotta in blobs and sprinkle on the parmesan.