BEST cheesy stuffed chicken! | FeelGoodFoodie
Asparagus Ricotta Spaghetti Squash
Ingredients:
1 medium spaghetti squash
1 tbsp avocado oil, divided
2-3 cloves garlic, smashed
1 pound asparagus
1 cup ricotta cheese
3 tbsp lemon juice
1 tsp grated lemon zest
1 tsp salt
1 tsp ground black pepper
1/4 cup Parmesan cheese
Instructions:
1. Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon oil, salt, black pepper. Place the cut-side up on a baking sheet lined with foil. Roast for 40 minutes at 400F.
2. Meanwhile, trim the ends of the asparagus, sprinkle with ½ tbsp oil, salt, black pepper.
3. Remove the baking sheet with the squash. When the squash is cool enough to handle but still warm, run a fork through the flesh to separate and remove the strands from the shell.
4. Roast the asparagus until it is tender and easily pierced with a fork, for about 10 minutes at 400F. Then cut into small pieces.
5. Meanwhile, place the ricotta, garlic, lemon juice, zest, salt, and pepper in a bowl, and stir to combine.
6. Place the spaghetti squash in the large bowl.
7. Add to the ricotta and mix well.
8. Add the asparagus to the bowl.
9. Sprinkle with Parmesan cheese
10. Transfer to a serving platter.
Song used: Always You And Me By Headlund
#asparagus, #spaghettisquash, #recipe,
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
Jeff Mauro's Cavatelli with Asparagus, Lemon & Fresh Ricotta | The Kitchen | Food Network
Jeff captures the flavors of spring in this easy pasta dish with juiced asparagus stems, lemon zest and creamy whipped ricotta!
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Cavatelli with Asparagus, Lemon and Fresh Ricotta
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 40 min (includes draining time)
Active: 25 min
Yield: 4 servings
Ingredients
One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish
Directions
Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
Bring a large pot of generously salted water to a boil.
Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
Cook’s Note
Fresh ricotta has a much more delicate flavor than most kinds with additives found in plastic tubs. You can find fresh ricotta in Italian markets or sometimes in supermarkets, mounded up high and packaged in small tin pails. It is often labeled as hand-dipped, hand-packed or hand-ladled. If you can't find fresh ricotta in the tins, Calabro is a good brand found in plastic tubs. If the ricotta is wet, drain in a damp cheesecloth-lined strainer set over a bowl in the refrigerator for a couple of hours.
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Jeff Mauro's Pasta with Asparagus, Lemon & Ricotta | The Kitchen | Food Network
Roasted Asparagus with Lemon Ricotta Sauce
Roasted Asparagus is simply roasted and served with an easy sauce made with ricotta, fresh lemon and Parmesan cheese.
Roasted Cheese Asparagus
You know I love my asparagus in the spring! This Roasted Cheese Asparagus recipe is just as delicious as it is easy! Watch me make it here.
And find the recipe here - #granapadanopdo