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How To make Asparagus with Basil And Ricotta
Ingredients
2
pound
asparagus
1 1/3
cup
ricotta cheese, light
2/3
cup
parmesan cheese, grated
1/2
cup
basil, leaves, fresh, minced
1
teaspoon
salt
1
pepper, freshly ground, to taste
8
oz
penne pasta
Directions:
Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pieces. Steam the asparagus until crisp- tender, about 2 minutes. Set the cooked asparagus aside.
Combine the two cheeses with the basil, salt, and pepper in a medium bowl. Set the mxiture aside.
While preparing the sauce, cook the pasta. Just before it is done, carefully remove 1/3 cup of the cooking liquid and stir it into the cheese mixture. The cheese sauce should be smooth and creamy.
Drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the ricotta mixture and asparagus. Mix well to coat the pasta with the sauce. Transfer portions to warm pasta bowls and serve immediately.
How To make Asparagus with Basil And Ricotta's Videos
Addictive Raw Asparagus Salad
This raw asparagus salad is a favorite from the cookbook Six Seasons by Joshua McFadden.
In the video, you'll see, I make way more toasted bread crumbs than needed because I find it easier to whiz a larger hunk of bread and to make a larger batch of crumbs than a small one. You can store the toasted bread crumbs at room temperature in an airtight vessel for several days. Sprinkle them over salads, soups, roasted vegetables, eggs — they're delicious.
Find the full recipe here:
THE EASIEST SHRIMP SCAMPI | THE GOLDEN BALANCE
#shorts
Baked Ricotta Penne Pasta Recipe | Home Cooking | The Sweetest Journey
How to make a baked pasta dish with ricotta and spinach.
Ingredients:
10 oz. Penne Pasta (284g)
Cheese Mixture:
1 lb. Ricotta Cheese (453.5g)
1/2 Cup Parmesan Cheese (20g)
1 Cup Shredded Muenster or Mozzarella Cheese (112g)
1/2 Teaspoon Black Pepper (1g)
1/4 Teaspoon Salt (1.5g)
2 Teaspoons Minced Garlic (10g)
5 oz. Shredded Spinach (142g)
Sauce Mixture:
28 oz. Tomato Puree (794g)
1 Tablespoon Italian Seasoning (3g)
1 Teaspoon Onion Powder (4g)
1 Teaspoon Garlic Powder (4g)
1 Teaspoon Crushed Red Pepper (3g)
2 Teaspoons Minced Garlic (10g)
1 1/2 Teaspoons Sugar (6g)
1/2 Teaspoon Salt (3g)
1 Tablespoon Olive Oil (15ml)
Shredded Muenster or Mozzarella Cheese
Directions:
1. Cook the pasta according to package instructions, removing from heat 1-2 minutes before done. Reserve 1/2 cup of cooking water and drain the rest. Set pasta aside.
2. For the cheese mixture: In a large bowl, combine the Ricotta, Parmesan, Muenster, black pepper, salt, and spinach. If the mixture is too dry, add one tablespoon of the cooking water to make the mixture creamier. Add the cooked pasta and stir to combine well.
3. For the sauce: In a bowl, combined the tomato puree, Italian seasoning, onion and garlic powder, crushed red pepper, minced garlic, sugar, salt, and olive oil. Stir until well combined.
4. Spoon the pasta mixture into a baking dish. Top with the sauce and spread out evenly. Top with more shredded cheese. Cover loosely with aluminum foil. Bake in a preheated oven at 350F for 20 minutes, then remove foil and bake another 10 minutes. Serve warm.
| Makes about 6 servings.
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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
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,
Delicious - Asparagus and Ricotta Tart
Today's recipe is a healthy Asparagus and Ricotta Tart as part of the delicious series.