PASTA WITH SEARED ZUCCHINI AND RICOTTA SALATA
My favorite summer pasta toppings split the difference between salad and sauce. They should be chunky and filled with plenty of vegetables and herbs like a pasta salad, yet still be thoroughly seasoned and well integrated. Ideally, the pasta-to-vegetable ratio should be about equal; light, bright and fresh is what I'm after. This recipe is an example.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
- Meanwhile, cut zucchini into 1 1/2-inch lengths.
- In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
- Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 52 grams, Fat 3 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 6 grams
ZUCCHINI PASTA WITH RICOTTA
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
- Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.
Nutrition Facts : Calories 565 g, Fat 13 g, Fiber 6 g, Protein 22 g
TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
- Bring a large pot of well-salted water to a boil.
- Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
- Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.
FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.
Provided by Liz Neumark
Categories Cheese Dairy Garlic Herb Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Ricotta Lemon Mint Squash Zucchini Summer Healthy Noodle Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
- Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.
PASTA WITH CARROT SAUCE AND RICOTTA SALATA
Soft, sweet carrots make the perfect pasta sauce in this easy weeknight dinner recipe. We cook them first, the blend them until smooth with tender leeks and heavy cream to make the most delightful sauce for any pasta shape. Be sure to keep the pasta al dente and top your finished dish with an ample shaving of ricotta salata cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
- Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
- Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.
Nutrition Facts : Calories 478, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 583 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Sugar 7 grams, Protein 14 grams
PENNE WITH GRILLED ZUCCHINI, RICOTTA SALATA, AND MINT
Provided by Molly Stevens
Categories Cheese Pasta Vegetable Quick & Easy Backyard BBQ Ricotta Mint Zucchini Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium-high heat). Arrange zucchini on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.
- Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta salata and toss. Season to taste with salt and pepper.
ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)
A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
- Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
- Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.
Nutrition Facts : Calories 580, Carbohydrate 78 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 1120 mg, Sugar 5 g, TransFat 0 g
PENNE WITH ZUCCHINI, RICOTTA AND CHORIZO
Make and share this Penne With Zucchini, Ricotta and Chorizo recipe from Food.com.
Provided by Ozzzie
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling water as per packet directions.
- Meanwhile, in a large fry pan heat half olive oil over medium heat.
- Cook sausages in pan for about 4 minutes or until browned, turning occasionally.
- Remove sausages and drain oil.
- Heat remaining oil in same pan, again over medium heat.
- Cook zucchini and garlic in fry pan for about 7 minutes or until zucchini softens.
- Slice sausages diagonally into thin pieces.
- To zucchini add pasta, ricotta cheese, basil and sausages.
- Stir over low heat until well combined and heated through.
- Season with salt and pepper if desired.
- Serve.
Nutrition Facts : Calories 748.5, Fat 25.9, SaturatedFat 10.4, Cholesterol 58.3, Sodium 442, Carbohydrate 107.2, Fiber 15.6, Sugar 2.7, Protein 25.6
PASTA WITH ZUCCHINI RICOTTA SAUCE
Make and share this Pasta With Zucchini Ricotta Sauce recipe from Food.com.
Provided by chia2160
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper.
- Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
- While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid.
- Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.
Nutrition Facts : Calories 652.6, Fat 24.1, SaturatedFat 7.3, Cholesterol 31.4, Sodium 65.2, Carbohydrate 96, Fiber 14.3, Sugar 1.8, Protein 17.1
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