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 BROCCOLI
A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
- In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
- Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.
Nutrition Facts : Calories 242 g, Fat 10 g, Fiber 3 g
PENNE WITH QUICK TOMATO SAUCE AND RICOTTA CHEESE
There's nothing better than pasta! America fell in love with pasta, and I don't see any end to it, ever! So boil up a batch and there's sure to be the makings for a great, simple sauce, right in your pantry!
Provided by FLUFFSTER
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pasta according to package instructions.
- While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
- Blend at low speed until tomatoes are completely pureed.
- Pour mixture into a large saucepan. Heat to boilng, reduce the heat and simmer 5 minutes.
- When pasta is done, drain well.
- Return pasta to cooking pot,add the tomato sauce and heat over low heat until sauce is simmering and the pasta is covered with sauce.
- Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed.
Nutrition Facts : Calories 372.3, Fat 6.3, SaturatedFat 3, Cholesterol 16.4, Sodium 124.2, Carbohydrate 68.2, Fiber 10.1, Sugar 3.7, Protein 13.3
PENNE WITH RICOTTA
Make and share this Penne With Ricotta recipe from Food.com.
Provided by Josh Gowans
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
- In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture.
- Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.
Nutrition Facts : Calories 462.4, Fat 28.6, SaturatedFat 14.2, Cholesterol 71.7, Sodium 91.8, Carbohydrate 45.2, Fiber 6.2, Sugar 0.9, Protein 8.3
PENNE WITH ASPARAGUS, RICOTTA AND LEMON
This recipe is from the Reader's Digest, Magic foods for better blood sugar book. I don't eat a lot of pasta because let's face it, it's just not that healthy, or low fat. But there are times where I crave pasta and am always looking for a healthy, fast and tasty version to have on hand. This serves nice with a side salad and a piece of low glycemic bread such as pumpernickel or sourdough. Instead of butter, a low fat ricotta mixed with a tsp of olive oil and some chili flakes is a nice low glycemic spread. There is also a variation here for Penne with Spinach, Ricotta and Lemon, however I have not tried this variation.
Provided by kelly in TO
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of light salted water to a boil for cooking the penne.
- Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
- Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
- Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
- Pass the remaining parmesan separately.
- One serving is 11/2 cups.
- VARIATION: Penne with Spinach, Ricotta, and Lemon.
- In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.
ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS
In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
- Serve immediately, topped with ricotta, pine nuts, and Parmesan.
Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g
BAKED PENNE WITH SAUSAGE AND RICOTTA
Penne pasta, Italian sausage, ricotta, mozarella, and parmigiano-regianno baked into a delicious, bubbly supper. You can make this ahead, refrigerate, covered overnight, and reheat before serving.
Provided by KathyP53
Categories Penne
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- In a large saucepan, heat 1 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper and bring to a boil. SImmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the pot, discard the bay leaf.
- Meanwhile, Cook the penne in a larg pt of boiling water until al dente. Drain the pasta and return it to the pot. Stir the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the pasta.
- Spoon the pasta into a 9X13" baking dish. Pour the remaining tomato sauce over the pasta and dollup large spoonfuls of ricotta on top. Gently fold some of the ricotta into the pasta, don't overmix, you should have pockets of ricotta. Scatter the mozarella cubes on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes or until bubbling and golden on top. Let rest for 20 minutes before serving.
Nutrition Facts : Calories 741.5, Fat 41, SaturatedFat 18.1, Cholesterol 103.6, Sodium 1013.3, Carbohydrate 61.1, Fiber 8.2, Sugar 6.6, Protein 34.4
OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA
If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.
Provided by FoodieFoodie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
- Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
- BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
- Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
- ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9
PENNE WITH HERBED RICOTTA
Provided by Lillian Chou
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Ricotta Fall Spring Summer Winter Family Reunion Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
- Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
- Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.
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BAKED PENNE WITH SAUSAGE AND CREAMY RICOTTA - FOOD
From foodandwine.com
5/5 Total Time 2 hrs 15 minsServings 8
- Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.
- Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.
- Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.
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- In a small bowl, whisk the ricotta with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cover and set aside at room temperature for up to 4 hours.
- In a large nonreactive saucepan, simmer the tomatoes over moderate heat until very soft, about 10 minutes. Pass them through the medium disk of a food mill or use a rubber spatula to push the tomatoes through a coarse strainer.
- Wipe out the saucepan and heat the remaining 2 tablespoons of olive oil in it. Add the onion and garlic and cook over low heat until softened but not browned, about 4 minutes. Add the tomato sauce and 1 tablespoon of the basil and simmer over moderately low heat until the sauce thickens, about 20 minutes. Stir in the Parmigiano-Reggiano and season with salt and pepper.
- Fill a large pot with water, cover and bring to a boil. Add salt and the penne. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the pasta and add it to the sauce; toss to coat the pasta well. Serve immediately in warmed bowls, topped with a dollop of the ricotta and a sprinkling of the remaining basil.
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