how to make CREAMY PASTA PRIMAVERA with lemon ricotta
It's spring so let's make spring pasta...creamy Pasta Primavera with lemon ricotta using the whipped ricotta we made the last episode.
Felicetti Tagliatelle (10% off, use code “NACS” at checkout):
Whipped Ricotta:
RECIPE
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Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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Cheesy Primavera Chicken | Delish
Get the full recipe from Delish:
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 tbsp. butter
2 cloves garlic, minced
1/3 c. white wine
1/4 c. low-sodium chicken broth
1/2 lb. asparagus, cut into 2 pieces
1 c. cherry tomatoes
1 yellow squash, sliced into coins
5 sprigs fresh thyme
1 tbsp. heavy cream
4 slices mozzarella
Chopped fresh parsley, for garnish
Cooked rice, for serving
DIRECTIONS
1. In a large oven-proof skillet over medium-high heat, heat oil. Season both sides of chicken breasts with salt, pepper, and Italian seasoning and add to skillet. Cook until cooked through and golden on both sides, about 8 minutes per side. Remove chicken and set aside.
2. In the same skillet over medium heat, melt butter. Add garlic and cook, stirring with a wooden spoon constantly, until the garlic is fragrant, about 1 minute. Add the white wine to deglaze the pan. Using the wooden spoon, scrape the bottom of the skillet to release any leftover chicken bits. (They add a lot of flavor!) Cook until the wine has reduced by about half.
3. Add the chicken broth, asparagus, cherry tomatoes, squash and thyme. Season with salt and pepper and cook until the vegetables are tender. Stir in heavy cream, then add chicken back to the skillet.
4. Preheat broiler. Top each chicken breast with a slice of mozzarella then transfer the whole skillet to the oven. Broil until the cheese is bubbly, about 2 minutes.
5. Garnish with parsley and serve warm over rice.
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Stuffed Shells That Will Make Your Grandma Proud
The Brooklyn Brothers are cooking up a storm today, featuring their cheesiest Stuffed Pasta Shells. These classic stuffed shells are filled with three types of cheese, Ricotta, Mozzarella and Romano, which is then topped in our homemade tomato sauce, and then baked to perfection. If you are looking for an easy Italian meal that will please both family and friends alike, we will show you step-by-step how to make baked stuffed shells, which is so quick and easy. A comfort food favorite that’s great for feeding a large group!
Happy Cooking!
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Mac and Cheese Primavera | The Pioneer Woman | Food Network
Springtime or not, this cheesy mashup on pasta primavera will be a big hit with the whole fam.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mac and Cheese Primavera
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 servings
Ingredients
1 pound medium pasta shells
2 tablespoons salted butter
2 tablespoons olive oil
1 cup small broccoli florets
2 scallions, sliced, whites and green parts separated
2 cloves garlic, minced
1 bunch asparagus, cut into 2-inch pieces
1 small red bell pepper, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 cups whole milk
1/2 cup heavy cream
1 cup frozen peas
1 cup shredded fontina cheese
1 cup shredded white Cheddar
2 teaspoons cornstarch
Directions
Cook the pasta according to the package instructions. Drain and set aside.
Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.
Toss together the fontina, Cheddar and cornstarch in a bowl.
While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.
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Mac and Cheese Primavera | The Pioneer Woman | Food Network
Ep 4| Pasta Primavera and 3 Cheese Stuffed Shells
Time Stamps:
Pasta Primavera 1:20
3 Cheese Stuffed Shells 18:45
Chef Frank (COA parent) teaches us 2 more recipes to make out of the leftover pasta sauce we made last week! What a wonderful way to save money and still eat delicious meals!
Thank you for watching :D Stay tuned for next weeks episode!
✯COA Gourmet✯