Best 2 Fettuccini With Truffle Oil And Lemon And Ricotta Recipes

Indulge in a symphony of flavors with our exquisite Fettuccine with Truffle Oil, Lemon, and Ricotta recipe. This delectable dish tantalizes the taste buds with its harmonious blend of rich, earthy truffle oil, vibrant lemon zest, and creamy ricotta cheese. The silky fettuccine pasta serves as the perfect canvas for this flavorful sauce, creating a delightful textural contrast.

Our culinary journey continues with two additional tantalizing recipes: a luscious Truffle Oil and Lemon Risotto and a refreshing Lemon Ricotta Cookies. The risotto showcases the same enchanting combination of truffle oil and lemon, while the ricotta cookies offer a delightful balance of tangy lemon and creamy ricotta, resulting in a perfect sweet treat to complement the savory main course.

Here are our top 2 tried and tested recipes!

FETTUCCINI WITH ZUCCHINI

Fettuccini with Zucchini image

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Provided by donna garlington

Categories Fruits and Vegetables Vegetables Squash

Yield 5

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 onion, chopped
1 clove garlic, minced
½ pound zucchini, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
2 tomatoes, chopped
½ teaspoon salt
1 pinch cayenne pepper
8 ounces dry fettuccine pasta

Steps:

Cook pasta in a large pot of boiling water until al dente. Drain.
While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
Pour vegetables over hot pasta.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g

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

Ingredients

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.

Tips for Making Fettuccine with Truffle Oil, Lemon, and Ricotta:

Use high-quality ingredients: The best fettuccine dishes start with fresh, high-quality ingredients. Look for high-quality fettuccine pasta, extra virgin olive oil, Parmigiano-Reggiano cheese, and freshly squeezed lemon juice. Don't overcook the pasta: Fettuccine should be cooked al dente, meaning it should have a slight bite to it. Overcooked pasta will be mushy and unpleasant to eat. Use a light hand with the truffle oil: Truffle oil is a potent ingredient, so use it sparingly. A little bit goes a long way. Garnish with fresh herbs: Fresh herbs, such as parsley, basil, or chives, can add a pop of color and flavor to your dish. Serve immediately: Fettuccine is best served immediately after it is cooked. The pasta will start to lose its texture and flavor if it sits for too long.

Conclusion:

Fettuccine with Truffle Oil, Lemon, and Ricotta is an elegant and flavorful dish that is perfect for a special occasion. With its rich, creamy sauce and bright citrus flavors, this dish is sure to impress your guests. So next time you're looking for a delicious and easy-to-make pasta dish, give this recipe a try. You won't be disappointed!