Best 3 Pasta With Ricotta Edamame Recipes
Indulge in a symphony of flavors with our delectable Pasta with Ricotta and Edamame, a culinary masterpiece that harmonizes the creaminess of ricotta, the vibrant sweetness of edamame, and the earthy essence of pasta. Embark on a culinary journey with our comprehensive guide, featuring three tantalizing variations to suit every palate.
1. **Classic Pasta with Ricotta and Edamame:** Experience the harmonious blend of ricotta's richness, edamame's vibrant sweetness, and sautéed vegetables in a symphony of flavors.
2. **Sun-Dried Tomato and Spinach Pasta with Ricotta and Edamame:** Embark on a Mediterranean adventure with the addition of sun-dried tomatoes and spinach, creating a colorful and flavorful twist on the classic dish.
3. **Lemon and Herb Pasta with Ricotta and Edamame:** Delight in the refreshing burst of lemon and aromatic herbs, perfectly complementing the creamy ricotta, sweet edamame, and al dente pasta.
Our detailed recipes provide step-by-step instructions, ensuring your culinary creation is a resounding success. Whether you're a seasoned chef or a novice in the kitchen, our guide will empower you to craft a delectable pasta dish that will tantalize your taste buds and leave you craving more.
PASTA WITH RICOTTA & EDAMAME
A recipe from All You magazine that I have altered a bit. It's a simple yet filling vegetarian pasta dish. I use Barilla Plus pasta for extra fiber and protein.
Provided by gingersnap
Categories Healthy
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
- Bring large pot of salted water to a boil and cook pasta al dente.
- Add edamame to pot for final 3 minute of pasta cooking time.
- Reserve 1 cup cooking water before draining pasta & edamame.
- Add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (If mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
- Stir in basil & sundried tomatoes.
- Season with salt & pepper.
- Serve immediately.
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.
Tips:
- Prep Ingredients First: Before cooking, prepare all ingredients and condiments as instructed in the recipe. This streamlines the cooking process.
- Cook Pasta Properly: Follow the package instructions for cooking pasta. Cook it al dente, which means slightly firm to the bite.
- Use Fresh Edamame: Fresh edamame adds a delightful flavor and texture to the pasta. If using frozen edamame, thaw it properly before cooking.
- Garlic and Herbs: Use fresh garlic, basil, and parsley for the best flavor. If using dried herbs, use less as their flavor is more concentrated.
- Freshly Grated Parmesan Cheese: Freshly grated Parmesan cheese adds a rich, nutty flavor to the pasta. Avoid using pre-grated cheese for the best taste.
- Add Salt and Pepper to Taste: Season the pasta with salt and pepper to taste. Taste the dish throughout the cooking process to adjust the seasonings as needed.
Conclusion:
This pasta with ricotta edamame recipe is a delicious, healthy, and easy-to-make meal. The combination of flavors and textures from the pasta, ricotta cheese, edamame, garlic, herbs, and Parmesan cheese creates a delightful dish that is sure to impress. It is a versatile recipe that can be enjoyed as a main course or side dish. Whether you're a fan of pasta, ricotta cheese, edamame, or simply looking for a new and exciting dish to try, this recipe is sure to satisfy your taste buds. So, gather your ingredients, put on your apron, and let's get cooking!
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