Red Mediterranean Pesto Pasta with red peppers spinach and ricotta cheese #pasta #pestopasta #food #
#pasta #london #ricottacheese #redpeppers #meditteranean #pinoystylecooking #londonfood
Ingredients:
Pasta
Red peppers
Ricotta cheese
Spinach
pecorino cheese
Tomatoes
Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners! Chris x
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Fresh Spinach Pasta - Food Wishes
Learn how to make Fresh Spinach Pasta! I don’t often make homemade pasta, but when I do, I make fresh spinach pasta. Whether for fettuccini, ravioli, or lasagna, this gorgeous, and versatile pasta dough recipe will impress! Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this fun and easy Spinach Pasta recipe!
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Roasted Red Pepper Pasta (Easy Pasta Recipe - Pasta Recipe)
Roasted red pepper pasta is a creamy, velvety and delicious pasta recipe made with roasted red peppers and rigatoni. This easy pasta recipe only takes a handful of pantry staples and 10-minutes. You won’t believe this super comforting, flavorful pasta recipe is ready to go by the time the rigatoni is done boiling! #pastarecipe #pastarecipes #pasta #easypastarecipe #easypastarecipes #roastedredpepperpasta #easyrecipes #simplepastarecipe
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 12 ounces ridged rigatoni
???? Extra virgin olive oil
???? 4 large garlic cloves, crushed and peeled
???? 3 large roasted red peppers (homemade or 15-ounce jar)
???? 1/2 cup whole milk or milk of your choice
???? 1/2 teaspoon dried oregano
???? 1/2 teaspoon Spanish paprika (sweet or smoked)
???? Kosher salt
???? Black pepper
???? 1/4 cup grated parmesan, more to your liking
???? Handful fresh basil leaves, torn, for garnish (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Cooking the pasta
0:51 Sautéing garlic
0:56 Making the sauce
1:52 Draining the pasta
2:06 Combining the pasta and sauce
2:52 Adding parmesan
3:17 Finishing touches
3:26 Taste test
How to Make One-Pot Pasta with Spinach and Tomatoes | Cooking Light
Master a classic with this easy-as-pie one-pot pasta. You’ll love how simple the cleanup is, but love even more how satisfying each bite of this delicious dish is.
Ingredients:
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
1 1/2 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine (such as Barilla)
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)
Preparation
1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
4. Stir to submerge noodles in liquid.
5. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
6. Uncover; stir in salt.
7. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
8. Sprinkle with cheese.
Riff: Use fresh grape tomatoes instead, and add fresh herbs.
Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.
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Spinach & Ricotta pasta shells ???? #shorts
Spinach & Ricotta pasta shells
Serves: 6
Prep time: 40 min
Cook time: 40 min
Ingredients
- 6 cloves garlic, crushed
- 4 tbsp olive oil
- 700g jar tomato passata
- small bunch basil
- 1 packet of large pasta shells (Conchiglioni)
- 300g baby spinach
- 400g ricotta
- 1/6 of a nutmeg, finely grated
- 40g grated Pecorino
- 1 ball fior di latte
- 1 egg
- salt and pepper to taste
Method
1. Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan).
2. In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant.
3. Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes.
4. Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water).
5. In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain.
6. In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper.
7. Fill each pasta shell with the spinach and ricotta mixture.
8. Pour 1/2 the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce.
9. Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown.
10. Enjoy!