Gemelli With Asparagus Ricotta Arugula And Lemon Zest Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA



Cavatelli with Asparagus, Lemon and Fresh Ricotta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish

Steps:

  • Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
  • Bring a large pot of generously salted water to a boil.
  • Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
  • Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
  • Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA



Pasta With Asparagus, Arugula and Ricotta image

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 15m

Yield Serves four

Number Of Ingredients 8

3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
Salt
3/4 pound penne, fusilli or bow-tie pasta
1/2 cup fresh ricotta
2 tablespoons extra virgin olive oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepper
1/3 cup freshly grated Parmesan

Steps:

  • Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
  • Place the ricotta in a large pasta bowl.
  • Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams

ONE-POT PASTA WITH ASPARAGUS AND RICOTTA



One-Pot Pasta with Asparagus and Ricotta image

This recipe is sponsored by Target. Everything cooks in the same pot in this game-changing dinner: the aromatics (onions and garlic), the spring vegetables (asparagus and peas), and even the noodles (no separate pot of boiling water necessary!). It's finished with lemon, fresh basil and dollops of creamy ricotta.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

1 pound uncooked farfalle pasta
1/2 onion, thinly sliced
4 cloves garlic, thinly sliced
1 pound asparagus, trimmed and cut into 1-inch pieces
4 cups vegetable broth
Kosher salt and freshly ground black pepper
1 cup frozen peas
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup ricotta
1/4 cup grated Parmesan
1/4 cup fresh basil leaves

Steps:

  • Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
  • Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL



Gemelli with Asparagus, Smoked Salmon, and Dill image

Categories     Milk/Cream     Pasta     Quick & Easy     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 lb gemelli or other corkscrew pasta such as rotini or rotelle
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2/3 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
  • While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
  • Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

ONE-POT PASTA WITH RICOTTA AND LEMON



One-Pot Pasta With Ricotta and Lemon image

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

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

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.

PENNE WITH ASPARAGUS, RICOTTA AND LEMON



Penne With Asparagus, Ricotta and Lemon image

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

1/2 cup reduced-fat ricotta cheese
1/2 cup freshly grated parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 teaspoons freshly grated lemon zest
2 teaspoons lemon juice
1/2 teaspoon salt (to taste)
fresh ground black pepper
2 cups whole wheat penne (or spelt)
1 lb asparagus, stem ends snapped off, cut into 11/2 inch lengths (2 cups)

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.

CREAMY PASTA WITH SMOKED SALMON, ARUGULA AND LEMON



Creamy Pasta With Smoked Salmon, Arugula and Lemon image

One selling point of smoked salmon is that you don't need to do much to it to get it on the table. Fold it on top of toast and dab it with sour cream and you have the lazy man's cocktail party. But take the salmon one or two steps further and you break out of the cliché. Salmon's buttery fat and smoke serve as useful flavoring elements. In this easy 15-minute meal, it's chopped up and used as a counterweight in pasta tossed with full-fat Greek yogurt, arugula, fresh dill, lemon zest and juice. It is, at once, lively and comforting.

Provided by Amanda Hesser

Categories     lunch, weekday, pastas, main course

Time 15m

Yield Serves 4

Number Of Ingredients 9

Salt
3/4 pound casarecci, gemelli or gigli pasta
1 cup Greek yogurt
1/2 pound smoked salmon, cut into bite-size pieces
1 clove garlic, smashed and chopped
Zest and juice of 1 Meyer lemon (or a regular lemon)
2 cups packed arugula
1 1/2 teaspoons chopped fresh dill
Coarsely ground black pepper

Steps:

  • Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
  • Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 558 milligrams, Sugar 5 grams

GEMELLI WITH RICOTTA PEAS AND LEMON



Gemelli With Ricotta Peas and Lemon image

Make and share this Gemelli With Ricotta Peas and Lemon recipe from Food.com.

Provided by dicentra

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces gemelli pasta
8 ounces sugar snap peas, strings removed
1 cup frozen peas, thawed
1 tablespoon chopped fresh tarragon
1/2 teaspoon fine sea salt
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil

Steps:

  • Cook pasta. Add peas to pasta cooking water during last 2 minutes. Drain, reserving ½ cup pasta water.
  • To the pasta add tarragon, salt, cheese, lemon zest, juice and oil, tossing gently to coat.
  • Stir in just enough of the reserved pasta water to create a creamy sauce.

Nutrition Facts : Calories 399.8, Fat 12.6, SaturatedFat 5.8, Cholesterol 31.4, Sodium 383.5, Carbohydrate 54.8, Fiber 5.4, Sugar 4.5, Protein 17.5

More about "gemelli with asparagus ricotta arugula and lemon zest recipes"

BUTTERY LEMON PASTA WITH ALMONDS AND ARUGULA RECIPE
Web Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is 1 minute shy of being al dente, usually a minute or 2 less than the package instructions. Scoop out about 1½ cups pasta water, then drain pasta. While the pasta cooks, in a large skillet or Dutch oven, melt butter over medium heat.
From cooking.nytimes.com
See details


GNOCCHI WITH ASPARAGUS, LEMON AND RICOTTA - BBC GOOD FOOD
Web Add the remaining oil to the pan with the butter. When the butter has melted and starts to foam, add the gnocchi. Fry for a couple of minutes until slightly golden. Add the asparagus back to the pan with a splash of water, the grated parmesan and zest of half the lemon. Toss together for a minute, then stir through the ricotta, a squeeze of ...
From bbcgoodfoodshow.com
See details


ASPARAGUS & ARUGULA PESTO PIZZA WITH PINK LEMON RICOTTA
Web 50 MIN 3 Servings From the Test Kitchen Pizzas are one of our favorite ways to highlight seasonal ingredients—and this sophisticated white pizza is no exception. We're topping it with fresh mozzarella, scallions, and seasonal bites of asparagus.
From blueapron.com
See details


ASPARAGUS AND LEEK FRITTATA WITH RICOTTA AND LEMON - YOGA JOURNAL
Web Add asparagus and leeks, and sauté until the veggies are softened, about 10 minutes. Remove from heat. 2. In a large bowl, beat eggs and add a pinch of salt and pepper. Stir in lemon zest and set aside. 3. Stir the leek-and-asparagus mixture into the eggs. Meanwhile, place the pan back on the stovetop over medium heat and coat with just a bit ...
From yogajournal.com
See details


BROWN BUTTER ASPARAGUS GEMELLI RECIPE | HELLOFRESH
Web 8 ounce Asparagus 1 unit Lemon 2 clove Garlic 2 unit Scallions 6 ounce Gemelli Pasta ( Contains Wheat) 4 ounce Ricotta Cheese ( Contains Milk)
From hellofresh.com
See details


LEMONY RICOTTA PASTA WITH ROASTED ASPARAGUS AND BURST TOMATOES
Web Apr 28, 2021 As the asparagus and tomatoes roast and the pasta boils, you’ll mix together creamy ricotta cheese, freshly grated Parm, lemon zest and juice, chopped fresh basil, a drizzle of olive oil, a pinch of red pepper flakes, and some salt and pepper.
From thekitchn.com
See details


A NEW WAY TO COOK PASTA? | THE FOOD LAB - SERIOUS EATS
Web Nov 2, 2023 Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest Recipe. May 2010. More Serious Eats Recipes. The Right Way to Sauce Pasta Pasta With Snap Peas, Garlic, Lemon Zest, and Black Pepper (Vegan) Recipe Pasta With Butternut Squash and Sage Brown Butter The Food Lab's No-Boil Baked Ziti Recipe
From seriouseats.com
See details


ASPARAGUS RICOTTA PASTA WITH ALMONDS RECIPE - NYT COOKING
Web Ingredients Yield:4 servings Salt and black pepper 12 ounces spiral or twisted pasta, such as cavatappi, strozzapreti or gemelli ⅓ cup sliced almonds, lightly toasted 1 tablespoon finely grated...
From cooking.nytimes.com
See details


RICOTTA CHEESE RECIPES - SERIOUS EATS
Web Sweet-Sour Macerated Cherries With Marcona Almonds, Mint, and Ricotta Recipe. Lasagna Napoletana (Lasagna With Sausage, Smoked Cheese, and Meatballs) Recipe. Avocado Toast With Ricotta, Olive Oil, Lemon Zest, and Basil Recipe. French Toast With Quick Blackberry Compote and Lemon Ricotta Recipe. Cuccia (Sicilian Wheatberry …
From seriouseats.com
See details


CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA RECIPE
Web May 19, 2022 Preparation 1. Place the woody stems from the asparagus in a food processor. Process until smooth. 2. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl.
From today.com
See details


ARUGULA RECIPES - SERIOUS EATS
Web Vegetables Greens Arugula, also know as rocket, has a peppery bite. Wilt arugula or use it fresh in our arugula recipes for salads, pizza, and more. Easy Beef Carpaccio With Arugula Veal Milanese with Arugula Salad Recipe 16 Arugula Recipe to Savor Its Assertive, Peppery Bite Arugula, Fennel and Orange Salad Recipe
From seriouseats.com
See details


16 ARUGULA RECIPE TO SAVOR ITS ASSERTIVE, PEPPERY BITE - SERIOUS …
Web Aug 31, 2023 Serious Eats / Qi Ai For this Italian classic, peppery baby arugula is lightly dressed with olive oil, salt, and black pepper, then scattered over paper-thin slices of ultra-fresh raw beef. The dish is finished with a handful of quartered tomatoes and a drizzle of egg yolk-enriched lemon-Dijon sauce.
From seriouseats.com
See details


FETTUCCINE WITH ASPARAGUS, ARUGULA AND LEMON ZEST …
Web Oct 18, 2005 Rinse and drain the arugula, and tear into bite-sized pieces; reserve. Warm the olive oil in a medium saucepan over moderate heat. Add the green onions and sauté, stirring, until translucent ...
From today.com
See details


ROASTED ASPARAGUS WITH LEMON RICOTTA SAUCE - CULINARY GINGER
Web Apr 6, 2022 Trim any tough end of the asparagus and spread in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper, toss to coat well. Roast for 12 to 15 minutes, 7 to 8 minutes if the asparagus is thin. While the asparagus roasts, add the ricotta, Parmesan, lemon zest, salt, pepper and olive oil to a blender. Blend until smooth.
From culinaryginger.com
See details


GEMELLI WITH ASPARAGUS, RICOTTA, ARUGULA, AND LEMON ZEST RECIPE
Web Aug 9, 2018 Ingredients 2 tablespoons extra-virgin olive oil 1 pound asparagus, trimmed, peeled, and cut into 1-inch pieces Kosher salt Freshly ground black pepper 1 pound gemelli, fusilli, rotini or any other medium-thickness short pasta 1 cup fresh ricotta cheese 1 tablespoon zest from 1 lemon 2 cups loosely packed baby arugula leaves
From seriouseats.com
See details


Related Search