PASTA WITH LEMON, HERBS AND RICOTTA SALATA
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
- When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
- Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams
PASTA WITH PEAS, RICOTTA SALATA, AND LEMON
Categories Pasta Appetizer Quick & Easy Ricotta Lemon Basil Pea Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a main course
Number Of Ingredients 8
Steps:
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
- Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces. Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon. Add basil, cheese, and oil. Cook pasta in boiling water until almost al dente. Stir in peas and continue to cook until pasta is al dente and peas are tender. Drain pasta and peas well. Add pasta and peas to bowl and toss to combine. Season pasta with salt and pepper and sprinkle with tarragon.
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.
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
More about "pasta with peas ricotta salata and lemon recipes"
PASTA WITH PEAS RICOTTA SALATA AND LEMON RECIPE
From friendseat.com
Cuisine ItalianTotal Time 15 minsCategory Main CourseCalories 456 per serving
LEMONY PASTA WITH PEAS AND RICOTTA - SIMPLY RECIPES
From simplyrecipes.com
LEMON PASTA WITH RICOTTA AND FRESH PEAS - THE FOOD …
From thefoodcharlatan.com
LEMON RICOTTA PASTA WITH PEAS - MAE'S MENU
From maesmenu.com
4.6/5 (8)Total Time 20 minsCategory Main DishCalories 320 per serving
- Whisk together the eggs, parmesan cheese, lemon zest, lemon juice, salt, and ricotta until smooth in a medium-sized mixing bowl. Set aside.
- Bring a stockpot or dutch oven full of heavily salted water to a boil over high heat. Add the pasta to the water and cook according to package directions.
- During the last 8 minutes of the pasta's cooking time: heat a deep 12-inch skillet over medium heat. Add the pancetta and green peas and cook for 5-7 minutes, stirring every 30 seconds or so, until the pancetta is browned and the peas are cooked through.
PASTA WITH PEAS, GARLIC AND RICOTTA SALATA RECIPE
From recipegoulash.cc
PASTA WITH RICOTTA AND PEAS - SAVORING ITALY
From savoringitaly.com
PASTA WITH PEAS RICOTTA SALATA AND LEMON RECIPES
From tfrecipes.com
PENNE PASTA WITH LEMON INFUSED VEGETABLES AND RICOTTA SALATA
From bells.iga.com
CANTALOUPE WITH PEAS AND RICOTTA SALATA RECIPE - EASY RECIPES
From recipegoulash.cc
FRONT BURNER: PASTA, CREAM AND CHEESE STAR IN THIS LUSCIOUS DISH
From arkansasonline.com
HANDCUT PASTA WITH RICOTTA AND PEAS RECIPE - SERIOUS EATS
From seriouseats.com
LEMON RICOTTA PASTA ONE-POT RECIPE - COOKING TO ENTERTAIN
From cookingtoentertain.com
PASTA - PASTA WITH PEAS AND LEMON REAL SIMPLE RECIPES
From tfrecipes.net
PASTA WITH PEAS RICOTTA SALATA AND LEMON FOOD
From homeandrecipe.com
PASTA WITH PEAS, GARLIC AND RICOTTA SALATA - FOOD & WINE
From foodandwine.com
INTO THE SAUCE’S PEA AND RICOTTA PASTA WITH PARMESAN BREADCRUMBS
From bedthreads.com
PASTA WITH PEAS, RICOTTA AND PISTACHIO | RACHAEL RAY
From rachaelrayshow.com
WANDERLUST LEADS TO PASTA, COUSCOUS AND SCALOPPINE
From sfchronicle.com
LEMON RICOTTA PASTA (EASY 20-MIN RECIPE!) - FOOLPROOF LIVING
From foolproofliving.com
25 SIDE DISH RECIPES FOR SCALLOPS - WHAT TO SERVE WITH SCALLOPS
From thekitchn.com
LEMON, RICOTTA, AND PEA PASTA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
THESE TASTY FROZEN PEA RECIPES PROVE THE VEGETABLE IS A FREEZER …
From yahoo.com
You'll also love