PAPPARDELLE WITH GREENS AND RICOTTA
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Provided by Martha Rose Shulman
Categories dinner, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
- Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 19 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 3 grams
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
PASTA WITH RICOTTA AND SUN-DRIED TOMATOES
I absolutely love this quick and easy creamy pasta!
Provided by Michelle Finley Baker
Categories Pasta and Noodles Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
- Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.
Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g
More about "pasta with tomatoes greens and ricotta recipes"
SUMMER PASTA WITH TOMATOES, BASIL AND …
From purewow.com
WHOLE ROASTED RICOTTA PASTA | JAMIE OLIVER …
From jamieoliver.com
FRESH TOMATO BASIL PASTA WITH RICOTTA
From budgetbytes.com
PASTA WITH RICOTTA AND TOMATO SAUCE - END …
From endofthefork.com
PASTA WITH RICOTTA, GREEN BEANS AND TOMATOES RECIPE - LA CUCINA …
From lacucinaitaliana.com
Servings 1Estimated Reading Time 50 secsCategory PastaTotal Time 30 mins
ORECCHIETTE WITH ZUCCHINI, TOMATO, AND RICOTTA RECIPE ON FOOD52
From aereg.mtwo.dynu.net
PASTA WITH FRESH TOMATOES AND RICOTTA - AMERICAN HOME COOK
From americanhomecook.com
SAUTéED BABY GREENS SALAD - FRAMED COOKS
From framedcooks.com
376 EASY AND TASTY COTTAGE CHEESE PASTA RECIPES BY HOME COOKS
From cookpad.com
21 RIDICULOUSLY CREAMY RICOTTA PASTA RECIPES
PASTA WITH LEMON RICOTTA SAUCE - FRAMED COOKS
From framedcooks.com
RIGATONI WITH ROASTED TOMATOES & RICOTTA SALATA - JAMIE OLIVER
From jamieoliver.com
TOMATO RICOTTA PASTA - VINCENZO'S PLATE
From vincenzosplate.com
BEST PASTA WITH TOMATOES GREENS AND RICOTTA RECIPES
From alicerecipes.com
PASTA WITH GREEN TOMATOES AND RICOTTA RECIPE
From novoneedles.com
CREAMY PASTA WITH RICOTTA AND TOMATOES - COOK WHAT …
From cookwhatyoulove.com
PASTA WITH RICOTTA AND PAN-FRIED TOMATO SAUCE - SIMPLY …
From simplyrecipes.com
CREAMY ROASTED TOMATO RICOTTA PASTA WITH CRISPY PROSCIUTTO.
From halfbakedharvest.com
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA CHEESE
From foodiecrush.com
TOMATO RICOTTA PASTA RECIPE - THE DINNER BITE
From thedinnerbite.com
12 TOP-RATED PASTAS THAT SHOWCASE SUMMER TOMATOES - ALLRECIPES
From allrecipes.com
CHEESY PASTA RECIPES - GIRL GONE GOURMET
From girlgonegourmet.com
WHOLE WHEAT LINGUINE WITH RICOTTA, GREEN BEANS AND TOMATOES
From giadzy.com
PASTA WITH BLISTERED TOMATOES AND RICOTTA
From theorganickitchen.org
SAFFRON AND RICOTTA RAVIOLI RECIPE | HOW TO MAKE PASTA
From thehappyfoodie.co.uk
PASTA WITH HERB RICOTTA AND FRESH TOMATO SAUCE | RACHAEL RAY
From rachaelrayshow.com
23 RICOTTA PASTA RECIPES (+ EASY CHEESE DISHES)
From insanelygoodrecipes.com
EASY TOMATO AND RICOTTA PASTA » THE FAST RECIPE FOOD BLOG
From thefastrecipe.com
A VEGETABLE PASTA BAKE WITH SPINACH PESTO AND RICOTTA | HOUSE
From houseandgarden.co.uk
WHIPPED RICOTTA PASTA WITH ROASTED TOMATOES - FIT FOODIE FINDS
From fitfoodiefinds.com
LEMON BUTTER PASTA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
TOMATO AND RICOTTA PASTA - CANADA'S FOOD GUIDE
From food-guide.canada.ca
You'll also love