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Cottage cheese pasta

Cottage cheese pasta



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I had a craving for some cheese and just a can of ricotta in the fridge, but I don't like it so empty ... so I made a pasta ... more to my taste ... I don't pass quantities, because I made a little, more first to see if I like it ...


What is in Lemon Ricotta Pasta

The ingredients are pretty much in the name of this simple and tasty pasta dish.

  • PASTA - you can use any short, large or long pasta shapes that work well to capture the creamy ricotta. I love spaghetti, but pens, fusilli, and rigatoni. Very small pasta shapes like barley or even elbow macaroni don’t work as well in the recipe. To make it gluten-free, you can use any gluten-free pasta of your choice.
  • RICOTTA - Make sure to use a good quality one that you love the taste of and also make sure it’s full fat. The whole sauce is based on it so definitely use one you love. The higher fat content the richer the sauce.
  • LEMON - Freshly squeezed is always best and nothing beats that fresh zest. You can add more lemon juice and zest according to taste. I like to make mine as stated in the recipe below and serve it with extra wedges on the side.
  • PARMESAN CHEESE - Parmesan cheese is the most common cheese for this recipe but you can substitute it with Pecorino as well. Freshly grated from a block is always best instead of the pre grated stuff you can get in a bottle as it will incorporate into the sauce better and it also tastes better too.
  • ARUGULA - I love the peppery taste of arugula against the creamy lemony flavors in this pasta but feel free to substitute the arugula with kale, spinach, or other vegetables like broccoli, peas or green beans. Veggies like that will have to be either blanched or pan fried before adding them in to the pasta though.

There are quite a few versions out there of this lemon ricotta recipe. This is the simplest one I have found that always hits the spot and uses the most minimal ingredients. Some recipes call for adding quite a bit of olive oil to the lemon ricotta mixture for a richer sauce. Feel free to do that if you would like. Some other recipes also add minced garlic to the ricotta mixture as well for extra flavor. I’m not a fan of the idea of ​​it going in like that without being cooked, but what I would suggest if you did want to add it in - sauté it in a couple tablespoon of olive oil for 1 minute then add it and the oil to the ricotta mixture. The flavor will translate better that way.


Ricotta Pasta

Ricotta Pasta | Super Easy Recipe for Leftover Ricotta

I love ricotta cheese so much that I could eat it straight from the tub (and even better, mixed with salt, pepper, and some herbs.) And this is good because it seems that any recipe that calls for ricotta ends with plenty leftover. But I thought there might be a more interesting way to finish off a container.

I posed this question to my parents on a recent visit: & # 8220What do you do with leftover ricotta? & # 8221 The answer: & # 8220Your grandmother used to make ricotta pasta. She & # 8217d stir it into cooked pasta with a little pasta water. & # 8221 Well, if it & # 8217s good enough for my Italian grandmother, it & # 8217s good enough for me. So I decided to create a simple recipe based on my parents' memory.


Pasta and Ricotta Cheese

Pasta and ricotta make for a perfect impromptu meal or weekend dinner. The mellow flavor combination of tomato, ricotta and a bit of parmesan cheese is vaguely reminiscent of southern-style lasagna. But unlike lasagna, it & # 8217ll be done in less than 30 minutes — the time it takes to bring the water to the boil and cook your pasta. Now that & # 8217s what I call a time-saver.

Ingredients

  • 400-500g (3 / 4- 1 lb.) of short pasta (see Notes)
  • 200-250g (7-8 oz.) Of canned tomatoes, whole or crushed, or past (see Notes)
  • A garlic clove, peeled and slightly crushed
  • Olive oil
  • 250-300g (7-8 oz.) Of ricotta (or to taste)
  • Salt, to taste
  • Grated parmesan cheese (to taste)

Directions

Put the water on the boil for the pasta.

Meanwhile, begin your sauce: add the tomato, a drizzle of olive oil, the whole garlic clove, the basil (if using) and a pinch of salt to a heavy saucepan or pot and let it simmer gently for 10-15 minutes, just enough to lightly cook the tomato and meld the flavors — or, if you like you can keep it at the barest simmer until the pasta is done. Remove the garlic clove.

When the water comes to a boil, salt it generously. Then add your pasta and cook it al dente.

When the pasta is done, drain it — but not too well — and add it to the pot with the tomato sauce over very gentle heat. Mix well, then add a few dollops of ricotta, enough to coat the pasta nicely but not enough to & # 8216bury & # 8217 it. I usually don & # 8217t measure, I just mix the pasta after adding each dollop to see if I need more and keep adding until I reach the consistency I want. Add a bit of the pasta water if the mixture seems too thick. Then add grated parmesan (a spoonful per person should do) and mix again. Taste and adjust for seasoning. (Remember, ricotta is rather bland and you & # 8217ll need to season well.)

Top your pasta and ricotta with some more grated parmesan cheese if you like, and serve immediately.

Notes

This sauce goes with almost any kind of short pasta. I think rigatoni or paccheri are particularly nice made this way. In Puglia, they would use orecchiette. I & # 8217ve also tried curly lasagna noodles (sometimes called reginette) and broke them into short lengths, and liked them, too.

The simple tomato sauce can be made from canned tomatoes that you have squeezed between your fingers (if they are of proper quality, they should melt down in no time into a sauce) or crushed tomatoes (which will give you a more assertive tomato flavor) or sieved tomatoes in jars, known as tomato puree. You may have noticed that, exceptionally, this tomato sauce does not begin by frying the garlic in oil. Instead, you just add the garlic and oil, raw, directly into the tomatoes. Angelina used to make tomato sauce this way sometimes. It makes for a lighter, mellower tasting sauce, with just the barest hint of garlic, which is just what you want here to complement the delicate flavor of the ricotta.

You can also make pasta and ricotta entirely in white—Just add the ricotta to the cooked pasta with salt and some of the pasta water. It & # 8217s surprisingly good. Now that & # 8217s what I call simple but delicious cooking!


One Pot Ricotta Lemon Pasta

This easy, delicious One Pot Ricotta Lemon Pasta is ready to eat in only 20 minutes and is a family favorite for busy nights. Pasta is tossed with a simple creamy ricotta sauce made with lemon, garlic and Parmesan. It pairs well with a green salad and a side of crusty bread.

One-Pot Ricotta Lemon Pasta is one of our absolute favorite dinners for when we have limited food in the house or when I need to get dinner on the table fast, which is like, every night. It is incredibly simple, requiring just 4 pantry staple ingredients, not counting the pasta.

This recipe is similar to the technique used in my all-time reader's favorite butter and Parmesan pasta. I often need to find something quick to make for dinner that’s suitable for adults too.

The ingredients are super simple. We usually have them on hand and I bet you do too.

Ricotta lemon pasta is a completely kid-friendly meal, even for my daughter who "doesn't like ricotta" (she doesn't even know what it is).

The creamy ricotta sauce is so full of Parmesan garlicky flavor that it resembles an alfredo sauce more than a ricotta-based sauce.

Disclaimer: My five year old daughter gobbled up 2 bowls of this for lunch, so make sure you make enough!

Typically, creamy pasta sauces are made with milk or heavy cream. You can even make a creamy pasta sauce by pureeing walnuts and simmering the walnut puree with garlic and butter, like I do with this 4-ingredient walnut cream sauce.

With this one-pot ricotta lemon pasta recipe, we are creating a rich, creamy ricotta sauce by blending whole milk ricotta cheese and Parmesan with a little bit of olive oil and lemon juice. Then we saute it with minced garlic and toss it with al dente fettuccine.

It's delicious, easy, family-friendly, and ready to eat in just 20 minutes!


Recipe Summary

  • 6 ounces fusilloni pasta
  • 1 cup ricotta cheese, drained
  • ¼ cup finely grated Grana Padano cheese
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 1 pinch salt to taste

Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.

Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.


Recipe notes & tips

If you fancy fresh and creamy spaghetti ready in no time, inexpensive, and kids approved, this recipe is for you!

Plus, if you go for whole grain pasta you’ll get more natural fiber and micronutrients than white pasta. Whole-grain is the healthier option also when it comes to a bowl of spaghetti, and makes you feel fuller longer which is a great bonus. We love it and we consume it nearly on a regular basis.

HOW TO ADD SPINACH TO PASTA?

Blanched (quickly boiled) spinach works fine in this recipe, and cooking spinach and pasta all in one pot saves time and washing up. However, make sure not to overcook it, which will result in the loss of nutrients, flavor, and green color.

Recipe updated: originally posted in July 2019, I’ve tweaked the post adding more notes and new pictures.

What about adding a twist? This terrific recipe is so versatile, feel free to add more vegetables or even protein of your choice. Here are a few variations that taste delicious along with the lemon and ricotta combo.
Add them to the pot when you stir in the ricotta mixture.

  • Sauteed or grilled vegetables: asparagus, peas, zucchini, artichokes
  • Arugula, basil, chives
  • Cherry tomatoes or chopped sun-dried tomatoes
  • Grilled chicken
  • Grilled or smoked salmon

MORE EASY PASTA DISHES READY IN 15 MINUTES OR LESS?

If you make this vibrant lemon ricotta pasta with spinach, leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
I would love to hear from you!


Italian cuisine

Italy is a dream destination for anyone who loves good food and drink. But you don't have to travel to enjoy Italian delicacies. You can bring Italy home if you try delicious pasta or pizza recipes.

However, don't forget that these are the most popular dishes from Italian cuisine, but they are not the only delights that this country offers. If you really want to taste Italian delicacies, you should also try risotto, lasagna, minestrone and of course mozzarella salads.

Italian cuisine is one of the best known in the world and has influenced the culinary culture of many countries. In turn, it has been influenced throughout history by Arabic, Greek, Byzantine and Etruscan cuisine. Thousand-year-old Italian recipes underwent important changes with the discovery of the American continent, when potatoes, tomatoes, corn and bell peppers were brought to Europe.

If you've never been to Italy or didn't know her well enough, you probably feel like all Italians only eat pizza and pasta. Well, Italian cuisine is very varied and rich. In Milan you eat a lot of risotto, in Bologna you eat tortellini, and in Naples no day goes by without pizza.

Favorite recipes differ not only from one region to another, but also from one city to another. Each area has a certain recipe for pasta or pasta sauce, just as everyone prefers a different type of cheese or a different wine. Italy is probably the country with the most varied cuisine because it also had a full history.

Many recipes Italian contain cheese of various types - Italians know how to prepare hundreds of different types of cheese. Even the famous mozzarella exists in several varieties, all equally tasty. Less known but no less used in Italy are parmigiano-reggiano, ricotta, tirolese or robiola.

In addition to cheese, Italian cuisine uses a lot of olives, olive oil, prosciutto - a type of Italian ham - sun-dried tomatoes, artichokes, porcini mushrooms. Like all Mediterranean and Italian recipes, they are spiced with sage, rosemary, oregano, garlic, basil, thyme and other greenery specific to the area.

However, pasta remains the most popular ingredient in Italian cuisine. Depending on their shape and size, the Italians call them penne, spaghetti, fusili, rigatoni, farfale, gnocchi and many more. If they are stuffed, then they have completely different names, for example tortellini or ravioli. Pasta is often served with Italian sauces, made according to old recipes. The simplest pasta sauce recipe is the one with tomatoes, but there are many other delicious sauces, from pesto to alfredo or arrabiatta.

Every Italian meal is necessarily followed by a pleasant conversation in front of some Italian coffees, for example an espresso or a cappuccino.


Gather your ingredients for this spicy sausage and ricotta pasta

To make this tasty spicy sausage and ricotta pasta, there are a few ingredients you need to pick up. Some might already be in your pantry - ingredients like garlic, salt, and pepper. Meanwhile, the other items are available at your local grocery store. Don't forget to pick up crushed tomato with basil, pasta, ricotta cheese, red chili flakes, and shredded mozzarella cheese.

For this recipe, Carli chose rigatoni pasta. However, if you'd like to use another variation, you can do so, but there's a catch. According to Carli, "any other small shape would work well. I wouldn't recommend a long noodle."


The Creamy, Catch-All Sauce That Works with Any Vegetable or Protein & # 160

Not counting salt and pepper, there are only five main ingredients in this dish. And they & # 8217re all important & # 8212 especially the two that form the sauce. To make it, you'll combine ricotta and lemon (both zest and juice) in a food processor. This gets you an ideal balance, as the tartness of the citrus brightens up the creamy, rich cheese. Adding a final splash of starchy pasta water then allows you to control just how thick you & # 8217d prefer the sauce to be.

My favorite thing about the sauce? It & # 8217s an excellent canvas for whatever vegetables you & # 8217d like to fold in. My go-to is broccoli. (It gets quickly cooked in the same pot as the pasta, so you have one fewer dish to wash!) If you're not a broccoli person, swap in peas, arugula, or cherry tomatoes. Or try a protein & # 8212 leftover rotisserie chicken or Italian sausage are good additions. & # 160

One last note about ricotta: You can certainly make your own, but in the shortcut spirit of a true Miracle Meal, I reach for a store-bought version. If you go that route, it & # 8217s important to use one made with whole milk & # 8212 as lower-fat versions (or versions with lots of stabilizers) can result in a less cohesive sauce. & # 160

The ricotta mixture achieves its smooth, creamy texture thanks to a trick I picked up from Kitchn & # 8217s Associate Food Editor Kelli Foster: She & # 8217s an advocate of whipping cottage cheese in a food processor & # 8212 which immediately transforms the texture from lumpy to luxuriously airy. You can do the same thing with the ricotta here. Although ricotta isn & # 8217t nearly as texturally quirky as cottage cheese, it can still be a tiny bit grainy when you work it into a sauce. But a quick blitz in a food processor solves that completely. Give it a try, and you & # 8217ll see what I mean.


Video: Ζυμαρικά με Ντοματινια Πεστο και τυρί Ριγκοτα Ιταλίας ανθότυρο (August 2022).