How To Make Grilled Asparagus And Ricotta Pizzettes | Recipe | Well Done
Slathered with pesto, dolloped with ricotta, and sprinkled with grilled asparagus, Grilled Asparagus-and-Ricotta Pizzettes make showstopping appetizers. Or serve these pizzettes for lunch or a light dinner—good anytime!
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How To Make Grilled Asparagus And Ricotta Pizzettes | Recipe | Well Done
Asparagus Pesto, Baked Ricotta, Griddled and Baked Asparagus
Asparagus Pesto, Baked Ricotta, Griddled and Baked Asparagus recipe serves 4 as a light meal or 8 as a starter.
Veggie Ricotta Pasta
#veggie #ricotta #pasta #recipe #cooking #foodie #foryou #sugar #and #soul
Ingredients
8 ounces penne or ziti
2 ½ cups fresh broccoli florets
1 ½ cups 1-inch pieces fresh asparagus or green beans
2 large ripe tomatoes
1 cup light ricotta cheese
¼ cup chopped fresh basil
4 teaspoons chopped fresh thyme
4 teaspoons balsamic vinegar
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons grated Parmesan cheese
1 leaf Basil sprigs
Directions
Step 1 Cook pasta according to package directions, adding broccoli and asparagus (or green beans) during the last 3 minutes of cooking.
Step 2 Meanwhile, place a fine strainer over a large bowl. Cut tomatoes in half; squeeze seeds and juice into the strainer. With the back of a spoon, push the seeds to extract the juice; discard the seeds. Add ricotta cheese, basil, thyme, vinegar, olive oil, garlic, salt, and pepper to the tomato juice; mix well. Chop the tomatoes; stir into the ricotta mixture.
Step 3 Drain the pasta and vegetables; add to the bowl and toss well. Sprinkle with Parmesan. If desired, garnish with basil sprigs.
Gennaro makes Ricotta Ravioli
Jamie Oliver's Italian mentor Gennaro Contaldo cooks up a beautiful Ravioli filled with ricotta, lemon and mint. Loads more at JamieOliver.com.
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