Best 9 Spring Garden Linguine With Ricotta Recipes

GARDEN LINGUINE WITH RICOTTA

Steps:

• Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch beans, 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
• Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; place peas in ice-water bath. Transfer to a colander, drain, and set aside.
• Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.
• Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
• Drain pasta, and transfer to a serving bowl. Add olive oil, and toss. Add cheese mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.

GARDEN PASTA WITH LEMON RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.
• Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.
• Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.

WHOLE-WHEAT LINGUINE WITH GREEN BEANS, RICOTTA, AND LEMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
• Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

SPRING GARDEN LINGUINE WITH RICOTTA

Steps:

• Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice bath. Place beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch 1 minute more. Remove sieve from water, and place beans in ice bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
• Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; transfer peas to ice bath. Transfer peas to a colander, drain, and set aside.
• Discard blanching water; fill stockpot with fresh water. Add 1 tablespoon salt, and bring to a boil. Add pasta, and cook until al dente.
• Meanwhile, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper in a large bowl. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
• Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.

SPRING GREEN SPAGHETTI CARBONARA

Steps:

• Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
• Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
• While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.

CREAMY PASTA WITH RICOTTA AND HERBS

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.

LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
• Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
• Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
• Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
• Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
• Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.

LINGUINE WITH RICOTTA

Steps:

• Melt butter in heavy small saucepan over medium heat. Add garlic and saute for 2 minutes.
• Combine ricotta, cream,parsley and butter mixture in a large bowl.
• Season to taste with salt and pepper.
• Cook linguine in large pot of boiling, salted water until just tender, but still firm to bite, stirring.
• Drain. Toss with ricotta mixture.
• Serve pasta immediently.

LINGUINE WITH RICOTTA

Steps:

• Melt butter in heavy small saucepan over medium heat. Add garlic and sauté 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately.