Lemony Spaghetti With Peas And Ricotta Recipes

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LEMON RICOTTA PASTA WITH FRESH PEAS



Lemon Ricotta Pasta with Fresh Peas image

This lemon pasta recipe is perfect for summer! It is so easy and done in 30 minutes. The cheesy sauce is made by blending ricotta with peas and lemon. Top it with Parmesan and garden fresh peas, and you have a hearty vegetarian dinner!

Provided by Karen

Categories     Main Course

Time 20m

Number Of Ingredients 18

1/3 cup pine nuts (toasted)
1 pound penne (ziti, or rigatoni pasta)
1 tablespoon kosher salt (for the pasta water)
2 medium cloves garlic (smashed)
1/3 cup fresh parsley (any kind)
1 teaspoon dried oregano
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 & 1/2 cups peas (frozen and thawed, or use fresh)
1 (15-oz) tub ricotta cheese
1 tablespoon lemon zest (1 large lemon)
2-3 tablespoons fresh lemon juice (taste it)
1/4 cup olive oil
2 teaspoons kosher salt*
3/4 teaspoon black pepper
1 cup peas (fresh is best)
1/2 cup grated Parmesan
1-4 tablespoons olive oil (to drizzle)
crushed red pepper (to taste)

Steps:

  • In a large, high sided skillet, toast the pine nuts over medium heat. Watch them carefully! Stir them constantly! These will burn in a hot minute and then you will be out 5 bucks worth of expensive nuts. Not that I'm speaking from experience...
  • Once the pine nuts are toasty and golden and fragrant, remove to a plate and set aside.
  • Fill the high sided skillet with water and add 1 tablespoon of salt (it should taste like seawater.) Bring to a boil over high heat.
  • Add the pasta and cook, stirring occasionally, until al dente. It should only take about 10 minutes, but check the package. Don't overcook it. Nobody likes limp noodles.
  • When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with olive oil and stir.
  • Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and a bunch of parsley*. I didn't measure this, just throw in what looks like it will be 1/3 cup. Add oregano and thyme, and pulse or blend until the parsley and garlic are finely chopped.
  • Add 1 and 1/2 cups peas, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt (see note), and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn't be completely smooth.
  • Add the ricotta mixture to the pasta and stir it up. Add the remaining cup of peas.
  • Add 1/2 cup grated Parmesan and a few drizzles of olive oil. You can add this to the pot or over each individual serving.
  • If you are serving adults, add a few shakes of crushed red pepper, or if you are serving kids leave it out (or just add a little).
  • Top each serving with some toasted pine nuts.

Nutrition Facts : ServingSize 1 g, Calories 965 kcal, Fat 44 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 3203 mg, Carbohydrate 105 g, Fiber 9 g, Sugar 9 g, Protein 38 g, UnsaturatedFat 27 g

LEMONY SPAGHETTI WITH PEAS AND RICOTTA RECIPE



Lemony Spaghetti with Peas and Ricotta Recipe image

Do something new for pasta night with this lemony spaghetti recipe. The zesty dish is topped with healthy peas and made creamier with some fresh ricotta.

Provided by Todd Rivera

Categories     Pasta Recipes

Time 35m

Yield 6

Number Of Ingredients 12

4 tbsp olive oil
¾ cup panko bread crumbs
freshly ground black pepper
¾ cup good quality fresh ricotta
2 tbsp finely grated, divided, (heaping) lemon zest
5 tbsp divided Fresh Lemon Juice
to taste salt and pepper
¾ lb dry spaghetti
1 large (about ½ cup), or 3 small, tough outer layers removed and the rest halved and thinly sliced spring onion bulbs
1½ cups fresh or frozen green peas
¼ cup chicken or vegetable stock
2 tbsp chopped Fresh Parsley

Steps:

  • Begin heating the water for the pasta: Place a large pot of salted water over high heat and bring to a boil while you proceed with the recipe. 2 Toast the Panko breadcrumbs: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the Panko, and stir constantly for 3 to 5 minutes, or until the crumbs are golden. Season with salt and pepper, transfer to a bowl, and set aside. Wipe the skillet clean.
  • Make the lemon ricotta: In another small bowl, stir the ricotta, 1 heaping tablespoon of the lemon zest, and 2 tablespoons of the lemon juice together (save the rest). Add salt and pepper to taste.
  • Cook the spaghetti: Add the spaghetti to the boiling water and set your timer for 2 minutes less than the recommended time (this is so you can be assured that you are cooking the pasta al dente). Cook the spaghetti uncovered in vigorously boiling water. When done, it should be cooked, but still firm in the middle. Scoop out 1/2 cup of the pasta water for the sauce, and drain in a colander.
  • Cook the spring onions and peas: While the pasta cooks, heat the remaining 2 tablespoons of olive oil over medium heat in the same large skillet used to toast the breadcrumbs. Add the spring onions, and cook, stirring often, for 6 to 7 minutes, or until they are soft and translucent. Add the remaining 3 tablespoons lemon juice, the remaining 1 tablespoons lemon zest, the chicken stock and the peas. Cook, stirring often for 1 to 2 minutes or until the peas are tender. Add salt and pepper to taste.
  • Combine the spaghetti with the peas: Reduce the heat to low. With tongs, transfer the cooked spaghetti and 1/4 cup of the pasta water to the skillet. Toss until hot, adding more pasta water if necessary until the pasta is coated with sauce. Taste and add more salt and pepper, if you like.
  • Serve the pasta: Divide the spaghetti among four pasta bowls. Dollop spoonfuls of the ricotta over the pasta, and sprinkle with the breadcrumbs and parsley.

Nutrition Facts : Carbohydrate 56.36g, Cholesterol 16.11mg, Fat 14.47g, Fiber 4.56g, Protein 14.11g, SaturatedFat 4.05g, ServingSize 6.00, Sodium 399.09mg, Sugar 0.00, UnsaturatedFat 7.87g

SPAGHETTI WITH LEMON, PARMESAN & PEAS



Spaghetti with lemon, Parmesan & peas image

This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients

Provided by Good Food team

Categories     Dinner, Lunch, Pasta, Supper, Vegetable

Time 30m

Number Of Ingredients 8

140g spaghetti
100g frozen petits pois or garden peas
2 tsp olive oil
1small onion , finely chopped
100g low-fat soft cheese with chives and onion
1 lemon , finely grated zest
3 tbsp finely grated parmesan (or vegetarian alternative)
1 tbsp chopped fresh flatleaf parsley

Steps:

  • Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
  • At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
  • Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium

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