CREAMY TURMERIC PASTA
This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal - the kind of dish you throw together, then eat out of a big bowl while sitting on the couch - but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.
- Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.
- Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 367 milligrams, Sugar 5 grams, TransFat 0 grams
ONE-POT PASTA WITH RICOTTA AND LEMON
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
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.
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.
CREAMY PASTA WITH RICOTTA AND HERBS
In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
- Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
- To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.
CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA
This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish's sunny hue. It's not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
- Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
- In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
- Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
- Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
- Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
- Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.
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BEST RECIPES THAT START WITH RICOTTA CHEESE
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Author Vicky McdonaldPublished Apr 16, 2020Estimated Reading Time 4 mins
- Baked Ziti with Sausage. Rave Review: "I used extra ricotta because the family loves it. This is my new favorite!!! Yum =)" — amberln.
- Stuffed Shells. Rave Review: "Just perfect. So simple and basic, yet so delicious!!!" — CLS1220.
- Chef John's Turkey Manicotti. Rave Review: "Made this manicotti tonight and it was delish and so easy!"— SHRIEKINGVIOLET.
- Chef John's Ricotta Meatballs. Rave Review: "Wonderfully delicious, moist, melt-in-your-mouth meatballs." — Sherri.
- Spinach Mushroom and Ricotta Fettuccine. Rave Review: "I made this tonight , adding garlic, onion and Italian spice. Everyone loved it." — Linda Gibbs.
- Italian Cream Cheese and Ricotta Cheesecake. Rave Review: "Easily the BEST cheesecake I've ever eaten! And with no crust to distract from the creamy "cheese" taste...
- Italian Cheesecake Cookies. Rave Review: "Love this!! So light, fluffy, and moist!"— Amy.
- Blueberry Ricotta Squares. Rave Review: "This is a keeper!! Fast and so simple. Wonderful and not too sweet. My guests loved it. I will absolutely make it again."
- Cannoli. Rave Review: "These are amazing. Super easy to make but very time consuming. But, so very worth it!!!" — Rachel Poplaski.
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RICOTTA PASTA {SIMPLE, CREAMY & HEALTHY} – WELLPLATED.COM
From wellplated.com
4.6/5 (7)Calories 306 per servingCategory Main Course
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. With 2 minutes remaining in the pasta cook time, add artichoke hearts. Drain, then return the artichokes and pasta to the pot.
- Meanwhile, in a medium bowl, stir together the ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes. Pour over pasta. Add sliced red peppers, capers, and parsley. Stir pasta gently to coat. Serve topped with Parmesan cheese.
21 RIDICULOUSLY CREAMY RICOTTA PASTA RECIPES
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- Ricotta Spaghetti. In true Italian style, this ricotta spaghetti dish with garlic and basil turns the simplest of ingredients into a luxurious meal.
- White Cheese Chicken Lasagna. Shredded cooked chicken is layered with noodles, a generous serving of ricotta, spinach, and white sauce for a tomato-free lasagna dish.
- Gnudi (Ricotta Gnocchi) Traditionally, these ricotta-based gnocchi (known in Italy as gnudi) are made with spinach, but this recipe uses fresh basil.
- Spinach and Cheese Stuffed Pasta Shells. Jumbo pasta shells are stuffed with a mixture of ricotta, basil, garlic, fennel seeds, and spinach. Cover with your favorite tomato pasta sauce and bake for a family-friendly weeknight meal.
- Pasta with Ricotta and Turmeric. While the fusilloni pasta cooks, you can make a rich sauce with just 4 ingredients: Italian ricotta cheese, grated Grana padano, turmeric, and black pepper.
- Hearty Vegetable Lasagna. Try this popular, highly-rated vegetable lasagna that has a creamy blend of ricotta and mozzarella, and plenty of tomato sauce.
- Three-Cheese Pasta Bake. Ricotta cheese and grated Parmesan are mixed into a creamy sauce and tossed with ziti pasta. Transfer into a baking dish and top with a layer of mozzarella cheese for a simple but tasty pasta bake.
- Spinach and Ricotta Tortellini. Squares of pasta are stuffed with the classic Italian filling of fresh ricotta and spinach. Watch this recipe video to learn how to fold the pasta dough into ring-shaped tortellini.
- Spaghetti Lasagna Florentine with Crab. Tender crab meat is added to a creamy ricotta and Parmesan cheese sauce. Add a layer of cooked spaghetti, and top with a veggie-rich tomato sauce to make this Italian-inspired seafood lasagna.
- Baked Ziti with Sausage. Recipe contributor Ashley says she is constantly asked to make this popular baked pasta dish with Italian sausages, ricotta, and ziti pasta.
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