LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA
The broiler is an unsung kitchen hero because it imparts a flavorful char in half the time that grilling takes. In this 20-minute recipe, kale, broccoli and chickpeas crisp under the broiler while the pasta water boils. Make sure to spread out the vegetables and chickpeas so they have room to caramelize properly instead of steaming (the more crunchy bits, the better). Finish by tossing the pasta and vegetables with a quick sauce of butter, lemon zest and fresh ricotta, a rich and creamy complement to the charred vegetables. Enjoy with crusty bread, good wine and a sense of accomplishment - you just got dinner on the table in under a half hour.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
- Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
- Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
- Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
- Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
- Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 21 grams, Carbohydrate 105 grams, Fat 36 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1132 milligrams, Sugar 11 grams, TransFat 0 grams
LINGUINE WITH BROCCOLI, PEAS, RICOTTA AND BACON
Found this recipe in the Woman's Day magazine, Sept 23. It is from a cook called the Seasonal Kitchen by Serge Dansereau. Linguine is rather similar to fettuccine and I would imagine any long pasta would work well. I've made this and it is delicious, quick and easy. The recipe says that basil can be swopped for parsley, but I think the basil adds another dimension to the recipe that parsley wouldn't. The left-overs, reheated the next day, taste just as nice as when first made. A keeper for sure.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 19m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the bacon over a medium heat until crispy and drain on a plate lined with paper towels.
- Bring to boil one medium saucepan and one large saucepan of salted water.
- Put the linguine into the large saucepan and swirl the water to ensure it does not stick together. When the pasta is almost cooked plunge the broccoli and peas into the other saucepan of boiling water.
- Drain the pasta and return to the large pan with the butter. Drain the broccoli and peas well and add to the pasta with the ricotta, bacon and basil. Toss gently, transfer to four warm bowls and serve immediately.
Nutrition Facts : Calories 747.8, Fat 33.3, SaturatedFat 14.5, Cholesterol 71.8, Sodium 458.8, Carbohydrate 83.1, Fiber 5.4, Sugar 5.2, Protein 27.2
LINGUINE WITH RICOTTA
Provided by Victor Commisso
Categories Pasta Side Sauté Vegetarian Kid-Friendly Quick & Easy Ricotta Bon Appétit Brooklyn New York Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2
Number Of Ingredients 6
Steps:
- Melt butter in heavy small saucepan over medium heat. Add garlic and sauté 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately.
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
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