POTATO BASIL FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F.
- Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
RICOTTA, TOMATO & SPINACH FRITTATA
Healthy veggie bites that are packed with flavour - a midweek must
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
- Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
- Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.
Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
PENNE WITH RICOTTA AND PEAS
Provided by Mark Bittman
Categories quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
- Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
- Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
PENNE WITH LEMON, RICOTTA AND BASIL
Make and share this Penne With Lemon, Ricotta and Basil recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
- In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
- Moisten with some of the reserved pasta water to make a sauce-like consistency.
- Season to taste with salt and pepper.
- Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
PENNE FRITTATA WITH BASIL AND RICOTTA
Steps:
- 1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil. 2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.
More about "penne frittata with basil and ricotta recipes"
RECIPE: EASY BAKED PENNE WITH RICOTTA AND BASIL - WHOLE …
From wholefoodsmarket.com
FRESH TOMATO BASIL PASTA WITH RICOTTA - BUDGET BYTES
From budgetbytes.com
CLASSIC BAKED PENNE PASTA WITH RICOTTA RECIPE - ABOUT …
From aboutamom.com
BASIL AND RICOTTA FRITTATA - HONEST COOKING
From honestcooking.com
Estimated Reading Time 1 min
- Beat the eggs with salt, pepper and ricotta. Add the milk and 3 tablespoons of olive oil. When the mixture is homogeneous, add the chopped herbs and mix again.
- Pour into a baking pan, covered with parchment paper and bake at 180° C (350° F/Gas 4) for 15 minutes.
BEST PENNE WITH LEMON RICOTTA AND BASIL RECIPES
From alicerecipes.com
EASY BAKED PENNE WITH RICOTTA & BASIL RECIPE - DRAGONE® CHEESE
From dragonecheese.com
ZUCCHINI, RICOTTA, AND HERB FRITTATA WITH PROSCIUTTO RECIPE
From saltandwind.com
PENNE FRITTATA WITH BASIL AND RICOTTA - EASY RECIPES
From easyrecipes.co.za
LEMONY RICOTTA PASTA WITH BASIL | KITCHN
From thekitchn.com
RICOTTA AND SPINACH FRITTATA - CULINARY GINGER
From culinaryginger.com
PENNE FRITTATA WITH FRESH BASIL RECIPE - FOOD.COM
From food.com
PENNE WITH GARLICKY SHRIMP, RICOTTA, AND TOMATOES - DELISH
From delish.com
PENNE WITH RICOTTA, LEMON AND BASIL - BIGOVEN.COM
From bigoven.com
PENNE FRITTATA WITH BASIL AND RICOTTA RECIPE - EASY RECIPES
From recipegoulash.cc
TOMATO AND BASIL PASTA FRITTATA - TIDYMOM®
From tidymom.net
21 ITALIAN CHEESY PASTA RECIPES – THE PASTA PROJECT
From the-pasta-project.com
BAKED PENNE PASTA - GREAT TONIGHT, BETTER TOMORROW
From podcasts.apple.com
You'll also love