PASTA WITH RICOTTA RECIPES

Name: Spinach lasagne
Total time: 50 min
Yield: 6
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 70 g unsalted butter; 50 g plain flour; 800 ml milk; 1 fresh bay leaf; 800 g spinach; 200 g ricotta cheese; 1 whole nutmeg for grating; 300 g fresh lasagne sheets; 100 g Parmesan cheese

VEGETARIAN PASTA RECIPES | JAMIE MAGAZINE RECIPES

Vegetarian pasta recipes | Jamie magazine recipes image

Total Time 50 minutes

Yield 6

Number Of Ingredients 9

Ingredients

70 g unsalted butter
50 g plain flour
800 ml milk
1 fresh bay leaf
800 g spinach
200 g ricotta cheese
1 whole nutmeg for grating
300 g fresh lasagne sheets
100 g Parmesan cheese

Steps:

1. Preheat the oven to 190°C/375°F/gas 5.
2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
5. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
6. Bake for 30 minutes, or till golden.

Nutrition Facts : Calories 413 calories, FatContent 22.8 g fat, SaturatedFatContent 13.8 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.5 g salt, FiberContent 3 g fibre

PASTA WITH LEMON, HERBS AND RICOTTA SALATA RECIPE - NYT ...

Pasta With Lemon, Herbs and Ricotta Salata Recipe - NYT ... image

Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.

Provided by Amanda Hesser

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

Steps:

Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

Nutrition Facts : @context http//schema.org, Calories 530, UnsaturatedFatContent 3 grams, CarbohydrateContent 92 grams, FatContent 8 grams, FiberContent 5 grams, ProteinContent 23 grams, SaturatedFatContent 4 grams, SodiumContent 728 milligrams, SugarContent 4 grams

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From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 413 calories per serving

1. Preheat the oven to 190°C/375°F/gas 5.
2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
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