Ricotta-Spinach Pasta Ready in less than 20 minutes, - TopicsExpress



          

Ricotta-Spinach Pasta Ready in less than 20 minutes, Ricotta-Spinach Pasta is the perfect solution for a quick and easy weeknight meal. Serve with Orange and Olive Salad. Yield: Serves 4 (serving size: 1 cup) Ingredients 9 ounces refrigerated fettuccine 2/3 cup whole-milk ricotta cheese 1 teaspoon grated lemon rind 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper 2 tablespoons olive oil, divided 1 1/2 cups diced red bell pepper 1/3 cup chopped walnuts 4 garlic cloves, thinly sliced 1 tablespoon fresh lemon juice 3 cups fresh baby spinach Lemon rind strips (optional) Preparation 1. Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1/2 cup pasta water. 2. Combine ricotta, 1 teaspoon rind, 1/4 teaspoon salt, and black pepper. 3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; sauté 2 minutes. Add walnuts, 1/2 teaspoon salt, and garlic; sauté 2 minutes. Stir in 1 tablespoon oil and juice. Add pasta, pasta water, and spinach; cook 1 minute or until spinach wilts. Top with ricotta mixture and rind strips, if desired. Orange and Olive Salad Fresh, vivid flavors await the senses with every bite of this Orange and Olive Salad. Yield: Serves 4 (serving size: about 1 cup) Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 1/2 teaspoons honey 1/4 teaspoon black pepper 1/8 teaspoon salt 4 cups torn Bibb lettuce 1 cup fresh orange sections 1/2 cup sliced fennel bulb 1 ounce oil-cured olives, halved Preparation 1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss gently.
Posted on: Thu, 22 Jan 2015 11:32:00 +0000

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