Pepper Ricotta Primavera Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASTA PRIMAVERA



Pasta Primavera image

A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 16

10 oz. dry Barilla Penne Pasta
Salt
1/4 cup olive oil
1/2 medium red onion, (sliced)
1 large carrot, (peeled and sliced into matchsticks)
2 cups broccoli florets, (cut into matchsticks)
1 medium red bell pepper, (sliced into matchsticks)
1 medium yellow squash, (sliced into quarter portions)
1 medium zucchini, (sliced into quarter portions)
3 - 4 cloves garlic cloves, (minced)
1 cup (heaping) grape tomatoes, (halved through the length)
2 tsp dried Italian seasoning
1/2 cup pasta water
2 Tbsp fresh lemon juice
1/2 cup shredded parmesan,* (divided)
2 Tbsp chopped fresh parsley

Steps:

  • Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  • Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  • Add red onion and carrot and saute 2 minutes.
  • Add broccoli and bell pepper then saute 2 minutes.
  • Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
  • Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  • Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
  • Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

PASTA PRIMAVERA



Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

ROASTED PEPPERS WITH LEMON RICOTTA



Roasted Peppers With Lemon Ricotta image

Roasted peppers are culinary chameleons - they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that's enlivened with lemon zest and juice. If you've got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party - it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.

Provided by Dorie Greenspan

Categories     vegetables, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 9

6 bell peppers, red or yellow
2 to 3 tablespoons olive oil
1 1/2 cups ricotta
1 lemon
1 tablespoon chopped preserved lemon rind (optional)
Fine sea salt
Freshly ground pepper
Sherry or balsamic vinegar, for serving
Minced chives or basil, for serving

Steps:

  • Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
  • Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
  • To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 5 grams

PEPPER RICOTTA PRIMAVERA



Pepper Ricotta Primavera image

Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. -Janet Boulger, Botwood, Newfoundland and Labrador

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1 cup part-skim ricotta cheese
1/2 cup fat-free milk
4 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium zucchini, sliced
1 cup frozen peas, thawed
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
6 ounces fettuccine, cooked and drained

Steps:

  • Whisk together ricotta cheese and milk; set aside. In a large skillet, heat oil over medium heat. Add garlic and pepper flakes; saute 1 minute. Add next 7 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes. , Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.

Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

More about "pepper ricotta primavera recipes"

EASY PASTA AND PEPPER PRIMAVERA RECIPE | EATINGWELL
easy-pasta-and-pepper-primavera-recipe-eatingwell image
2018-03-02 Step 1. Cook pasta according to package directions. Advertisement. Step 2. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic (see …
From eatingwell.com
Category Healthy Fall Pasta & Noodle Recipes
Calories 272 per serving
Total Time 20 mins
  • Meanwhile, in a large skillet, heat oil over medium heat. Add garlic (see Tips); cook and stir for 30 seconds. Add frozen vegetables. Cook and stir for 2 minutes. Add beans, white wine, lemon juice, thyme, salt, black pepper and crushed red pepper. Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat. Stir in butter.
  • To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan shavings and lemon peel.


PEPPER RICOTTA PRIMAVERA - KAREN'S KITCHEN
pepper-ricotta-primavera-karens-kitchen image
2017-06-17 Whisk together ricotta cheese and milk, set aside. In large skillet, heat oil over med heat. Add garlic and pepper flake, saute 1 minute. Add next 6 …
From karensharesrecipes.blogspot.com
Estimated Reading Time 50 secs


10 BEST STUFFED PEPPERS WITH RICOTTA CHEESE RECIPES - YUMMLY
10-best-stuffed-peppers-with-ricotta-cheese-recipes-yummly image
2022-01-27 Stuffed Peppers with Ricotta Cheese Recipes 807,999 Recipes. Last updated Jan 27, 2022. This search takes into account your taste preferences. 807,999 suggested recipes. Guided. Grain-Free Lasagna Stuffed Peppers …
From yummly.com


PASTA PRIMAVERA WITH RICOTTA - RECIPE | SPICE TREKKERS
pasta-primavera-with-ricotta-recipe-spice-trekkers image
Recipes list; Pasta Primavera with Ricotta. The principle behind this recipe is an even combination of pasta and vegetables. This will keep it flavorful as well as colorful. Ingredients. 1 bunch asparagus 2 bunches scallions 3 bell peppers, …
From spicetrekkers.com


SPRING COUSCOUS PRIMAVERA WITH WHIPPED LEMON RICOTTA
2015-04-19 Set aside. Cook the Couscous: In a medium sized saucepan bring 1 ½ cups of chicken stock, measured kosher salt and butter to a boil. Add the couscous, and stir. …
From nospoonnecessary.com
5/5 (3)
Total Time 40 mins
Category Side Dish
Calories 746 per serving
  • For the Whipped Ricotta: Place ricotta, lemon juice and salt in the bowl of a food processor. Turn on and process until ricotta is smooth, light and whipped to desired consistency. Set aside.
  • For the Peas: Steam or Microwave (add 1 tablespoon of water to container if microwaving) peas for 2 ½ - 3 minutes, to partially cook. Set aside.
  • Cook the Couscous: In a medium sized saucepan bring 1 ½ cups of chicken stock, measured kosher salt and butter to a boil. Add the couscous, and stir. Immediately cover and remove from the heat. Allow the couscous to stand, covered for 5 minutes. Remove cover and fluff with a fork. Set aside.
  • While couscous is cooking, prepare the vegetables: Heat 1 tablespoon olive oil in a large straight-sided skillet over medium heat. Add the carrots and asparagus, season with salt and pepper. Sauté for 3 minutes. Add the bell pepper and continue to sauté for an additional 3-5 minutes, or until vegetables are cooked through but still have some bite to them. Remove from pan and set aside.


STUFFED SHELLS PRIMAVERA RECIPE - RECIPES, COOKING TIPS ...
1996-01-28 Preheat oven to 350℉ (180℃). In a large skillet, sauté broccoli, zucchini, mushrooms, onion and carrots in butter until vegetables are tender. Season with nutmeg, salt and pepper. In a large bowl, thoroughly combine ricotta cheese, mozzarella cheese, egg, parmesan cheese and basil. Add sautéed vegetables; stir to mix well.
From recipeland.com
3.9/5 (12)
Total Time 1 hr 30 mins
Servings 6
Calories 412 per serving


PEPPER RICOTTA PRIMAVERA | PUNCHFORK
2020-06-09 Makes 6 servings. 1 cup part-skim ricotta cheese. 1/2 cup fat-free milk. 4 teaspoons olive oil. 1 garlic clove, minced. 1/2 teaspoon crushed red pepper flakes. 1 medium green pepper, julienned. 1 medium sweet red pepper, julienned. …
From punchfork.com
4.7/5 (69)
Total Time 20 mins
Category Dinner
Calories 229 per serving


PRESSURE COOKER PASTA PRIMAVERA RECIPE - COOKINGWINEWHITE
2021-11-25 Easiest way to prepare pressure cooker pasta primavera recipe, For perfect instant pot pasta, there's a pretty simple formula to find the right cooking time: The whole dish is tossed with grated parmesan cheese. Oct 13, 2021 · timing in an instant pot vs. Instant Pot Mom's Goulash - 365 Days of Slow Cooki from cookwarerecipes.pro . Start Keto Challenge Right …
From cookingwinewhite.blogspot.com


BAKED PEPPERS WITH RICOTTA AND BASIL RECIPES
Steps: Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes.
From tfrecipes.com


ROASTED PEPPERS WITH LEMON RICOTTA RECIPE - EASY RECIPES
Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drain the spaghettini, reserving about 1/2 cup of the cooking water. 2. Meanwhile, in a large bowl, mix the ricotta, oil, and pepper. Grate the zest of 1 lemon over the ricotta and mix it in. Season with salt.
From recipegoulash.com


PEPPER RICOTTA PRIMAVERA – NUTRICHEF KITCHEN
1 cup part-skim ricotta cheese ½ cup fat-free milk4 tsp olive oil1 garlic clove, minced½ tsp crushed red pepper flakes1 medium green pepper, julienned1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1 medium zucchini, sliced1 cup frozen peas, thawed¼ tsp dried oregano¼ tsp dried basil6 oz fettuccine, cooked and drainedWhisk together …
From nutrichefkitchen.com


PEPPER RICOTTA PRIMAVERA | VAL | COPY ME THAT
Pepper Ricotta Primavera. tasteofhome.com Val. loading... X. Ingredients. 1 cup part-skim ricotta cheese; 1/2 cup fat-free milk; 4 teaspoons olive oil; 1 garlic clove, minced; 1/2 teaspoon crushed red pepper flakes ; 1 medium green pepper, julienned; 1 medium sweet red pepper, julienned; 1 medium sweet yellow pepper, julienned; 1 medium zucchini, sliced; 1 cup frozen …
From copymethat.com


PEPPER RICOTTA PRIMAVERA RECIPE
Pepper ricotta primavera recipe. Learn how to cook great Pepper ricotta primavera . Crecipe.com deliver fine selection of quality Pepper ricotta primavera recipes equipped with ratings, reviews and mixing tips. Get one of our Pepper ricotta primavera recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 89% Pepper Ricotta …
From crecipe.com


PEPPER RICOTTA PRIMAVERA | RECIPE | STUFFED PEPPERS ...
Dec 16, 2019 - Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador
From pinterest.ca


PEPPER RICOTTA PRIMAVERA RECIPE | EAT YOUR BOOKS
Save this Pepper ricotta primavera recipe and more from Taste of Home Healthy Family Favorites Cookbook: 250+ Healthy Foods That Your Kids Will Actually Eat! to …
From eatyourbooks.com


PEPPER RICOTTA PRIMAVERA RECIPE: HOW TO MAKE IT
Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador
From stage.tasteofhome.com


PEPPER RICOTTA PRIMAVERA RECIPE - MASTERCOOK
Pepper Ricotta Primavera Recipe. Date Added: 7/30/2017 Source: www.tasteofhome.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message Public Recipe Share. Click "Show Link" to generate a url you can …
From mastercook.com


PEPPER RICOTTA PRIMAVERA RECIPE | EAT YOUR BOOKS
Save this Pepper ricotta primavera recipe and more from Taste of Home Magazine, Summer 2017: America's Summer Potluck Issue to your own online collection at EatYourBooks.com
From eatyourbooks.com


Related Search