Lisas Salmon Ricotta Broccoli Linguini Recipes

CREAMY SALMON LINGUINE

Steps:

• Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.

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.

LEMON, SALMON AND RICOTTA PASTA

Steps:

• Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
• Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
• Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

LEMON RICOTTA PASTA WITH BROCCOLI

Steps:

• Cook pasta in a large pot of boiling salted water until almost al dente.
• When about 2 minutes of pasta cooking time remain, add broccoli to pot. Continue cooking until pasta is al dente.
• Reserve 1/2 cup of pasta cooking water, then drain pasta and broccoli.
• While pasta is cooking, mix together ricotta, butter, garlic, lemon zest, and red pepper flakes in a large bowl. Season generously to taste with salt and pepper.
• Microwave ricotta sauce for 30 seconds; stir well. Continue heating sauce at 30 second intervals, until sauce is warmed and smooth (about 1 1/2 minutes total).*
• Add drained pasta and broccoli to ricotta sauce. Mix well, adding just enough of the reserved pasta cooking water to help sauce coat pasta.
• Taste pasta and season with additional salt and pepper, if desired.
• Serve immediately, topped with Parmesan cheese. Enjoy!

LISA'S SALMON RICOTTA BROCCOLI LINGUINI

Steps:

• Brush salmon fillets evenly with lemon juice, and bake for 10-20 mins (depending on thickness of fillets) at 400 F, or until fish flakes easily with a fork.
• Let cool slightly, and crumble fish into bite sized pieces.
• Meanwhile, put ricotta cheese, parmesan cheese, milk, garlic and pepper into a blender and blend until smooth.
• Then pour into a saucepan over low heat until warmed (do not let boil.) If sauce seems too thick, add small amounts of milk until it reaches desired consistency.
• Steam broccoli chopped into small pieces until just tender, and stir into cheese sauce.
• Cook pasta in a large pot of boiling water until el dente.
• Toss pasta and cheese/broccoli mixture until well mixed.
• Gently stir in salmon pieces, or if desired, sprinkle on top of individual plates before serving.
• Serve Immediately.

LISA'S LASAGNA

Steps:

• Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
• In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
• Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
• Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
• Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.