SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
SPINACH & RICOTTA PASTA BAKE
Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!
Provided by Nagi | RecipeTin Eats
Categories Pasta
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 350F/180C.
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
- Cook pasta for time per packet MINUS 1 minute.
- SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
- Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
SPINACH-RICOTTA PESTO PASTA WITH CRISP PROSCIUTTO AND ASPARAGUS
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box.
- Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
- Remove 1/2 cup of the pasta cooking water. Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately.
- In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary.
RICOTTA RAVIOLI WITH SPINACH PESTO
Steps:
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
SPINACH PESTO & RICOTTA
Make and share this Spinach Pesto & Ricotta recipe from Food.com.
Provided by bert2421
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta for 8-10 minutes until tender but firm.
- Reserving 1/2 cup of the cooking water, drain pasta and return to pot.
- In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
- Stir in spinach and basil; cover and cook for 2 minutes.
- Uncover and cook, stirring for 2 minutes longer.
- Transfer to food processor.
- Add remaining butter, salt& pepper and puree til smooth.
- Add reserved pasta water and blend well.
- Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
- Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.
Nutrition Facts : Calories 258.9, Fat 19.4, SaturatedFat 10.5, Cholesterol 54, Sodium 864.6, Carbohydrate 10.3, Fiber 2.6, Sugar 2.1, Protein 13.5
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CREAMY 15-MINUTE SPINACH PESTO - OUR SALTY KITCHEN
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Reviews 5Category CondimentCuisine AmercianTotal Time 17 mins
- Fill a large pot with 3-4 quarts of water. Place over the burner, add 1 tbsp salt, and bring to a boil. Once the water boils, add the whole wheat rotini and cook to al dente according to package instructions. Strain the pasta, then return to the pot.
- While the pasta water is coming to a boil, heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the cauliflower and a pinch of sea salt and toss in the fat until evenly coated. Pan-sear the cauliflower over medium-high heat, stirring occasionally, until browned and caramelized, 12-18 minutes, depending on floret size.
- While the cauliflower and pasta are cooking, make the pesto. Put the spinach, ricotta, walnuts, lemon juice, garlic, salt, and pepper into a blender or food processor. Pulse a few times until the ingredients are finely diced and incorporated. Then, with the blade running, slowly add the olive oil until the pesto comes together. Add less for a chunkier consistency, more for a smoother version.
- Toss the cooked pasta with the roasted cauliflower and pesto sauce. Top with fresh parmesan and chives to taste and serve immediately.
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- Bring a large pot of salted water to boil, add the pasta to the water and cook according to package directions.
- Bring another large pot of salted water to a boil and blanch the spinach for about 1 minute, remove and place in the ice bath. Drain again and squeeze as much liquid from the spinach as possible, then roughly chop.
- Puree the spinach, pine nuts, garlic, parmesan cheese, salt, pepper, and extra virgin olive oil with an immersion blender then add the ricotta and blend until smooth.
- Drain the pasta and add the pesto. Stir to coat evenly and serve with a generous amount of grated parmesan cheese.
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