Two Cheese Pasta with Tomatoes

This is a summer dish – you have to use garden or farmers market fresh tomatoes here!

4 c chopped tomatoes
2 tbsp red-wine vinegar
2 cloves garlic, minced
½ teaspoon salt
8 ounces whole-wheat fusilli
1 c grated fontina cheese
½ c ricotta cheese
¼ c thinly sliced fresh basil

Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.

Cook pasta according to package directions. Reserve ½ c pasta water, then drain.

Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta.

Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Top with basil and a generous grinding of pepper.

Serves 4.

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Zucchini and Ricotta Cheese

This spiralized Zucchini dish is quick and easy! Perfect for lunch or dinner.

Ingredients:
1 c ricotta cheese
1 clove garlic, minced
1/2 c grated parmesan cheese
1/4 c choppee basil
1/2 tap pepper
6 – 8 small zucchini
Olive oil spray
Salt
1/4 c pine nuts

Preheat broiler on high and spray a baking pan.

Combine the ricotta, parmesan, garlic, basil and 1/4 tsp pepper in a bowl.

Cut the Zucchini into ribbons with a veggie peeler or a spiralizer. Shape them into 4 nests and place on the baking sheet, spray with a little olive oil. Place 1/4 the cheese mixture on top of the Zucchini nests.

Broil for 6-8 minutes until browned in spots. Keep a close eye on them. Lower the rack if needed. Scatter a few pine nuts over the top.

Serves 4.

Asparagus, Ricotta Pasta

Super quick and easy. 

Ingredients:
1 bunch of asparagus, steamed ans chopped into bite size pieces
1 c ricotta cheese
2 cloves garlic, minced
2 tsp aleppo pepper
1 tbsp olive oil
8 oz pasta cooked according to pasta

In a12 inch skillet combine asparagus, ricotta, garlic, aleppo and olive oil overlow heat. Cook for 5 minutes then add the pasta and a little pasta water if the sauce is too thick. 

Serve in shallow bowls.

Serves 4.

Pasta with Arugula and Asparagus 

I love pasta on week nights, you can make it less than time then delivery or take out. This one is packed full of healthy veggies. Be sure to use the thinnest asparagus you can find for this one.

Ingredients:
1 lb thin asparagus
8 oz pasta
1/2 c ricotta
1 tbsp olive oil
3 oz arugula
1/2 c parmesan
Pepper

Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes, transfer to a bowl of cold water. Then cut into inch pieces.

Cook pasta according to package.

In a large bowl combine ricotta and 2 tbsp of pasta water. Toss is asparagus, parmesan, arugula, pepper and pasta to combine.

Serves 4.

Pesto Pizza

This pizza is so good! Pesto, pine nuts and lots of cheese. I did not measure when I made this – so this is rough feel free to adjust.

Ingredients:
1 pizza dough
1/4 c pesto
1/4 c ricotta
1 ball mozzeralla, sliced
Olive oil
Pine nuts

Preheat oven to 500 with pizza stone or steal inside.

Roll out dough. Drizzle with a little olive oil. Place sliced mozzarella with space between slices on dough. Place TBSP scoops of ricotta between the mozz slices. Drizzle with pesto. 

Bake for 8 – 10 min u ok cheese is melted and crust is brown.

Top with pine nuts.

Slow Cooker Tomato Soup

What’s better on a cold winter night that warm soup with a dollop of ricotta or burrata? Mmmm so good!

Ingredients:
1 tbsp olive oil
1 c finley chopped celery
1 c finely chopped carrots
1 c finley chopped onin
1 28 oz can whole peeled tomoatoes
3 1/2 c vegetable broth
1 sprig thyme
1 parmesan rind
1/4 c fresh basil
1 bay leaf
1/2 c ricotta or burrata 

In the sauté mode heat the oil over medium heat and add the celery, carrot and onions and cook until soft. 

Pour the tomatoes into the cooker with the broth, thyme, rind and bay leaf. Cover and cook on low for 6 hours.

Use an immersion blender and purée until smooth. Garnish with ricotta or burrata and basil. 

Serves 6.

Slow Cooker Lasagna Soup

This is another winner from Skinny Taste – I made a few changes and cooked in the multi cooker.

Ingredients:
1 lb sweet italian chicken sausage, casing removed
1 onion, chopped
3 cloves garlic, minced
3 c chicken broth
28 oz marinara sauce
1/4 c paralry, chopped
2 bay leaves
Salt abd pepper
16 oz baby spinach
8 oz lasagna noodle, broken up
1/4 c shredded mozzarella
1/4 c basil, chopped

Topping:
1/2 c ricotta
1/4 c grated parmeseam
2 tbsp parsley, chopped

Turn multicooker on sauté mode, add onions, garlic and sausage, break up with a wooden spoon and cook until browned. 

Add broth, marinara, parsley and bay leaf – cook on high for 4 hours, Slow for 8 hours.

30 minutes before serving, remove bay leaf, add spinach and pasta. Cook on high for 30. If the soup is not thick enough, reduce for 10 minutes. 

Mix the ricotta, Parmesan and parsley in a bowl and set aside.

Serve topped with mozzarella, Basil and a dollop of ricotta mixture.

Serves 6 – 8.

Pasta with Spinach, Mushrooms and Artichokes


Ingredients:
8 oz pasta
10 oz mushrooms
1 tbsp olive oil
8 oz spinach
6 oz artichoke hearts, drained and chopped
8 oz ricotta cheese
1/4 c kalamata olives, chopped
Toasted pine nuts
Aleppo pepper
Grated parmigiano 

Cook the pasta according to the package.

In a 12 inch skillet, heat the oil over medium heat and sauté the mushrooms until nicely browned. Turn heat to low, add spinach, ricotta, artichokes, and olives, cook until warmed through. 

Add pasta and toss, add a little pasta water if the sauce is too thick. Too with pine nuts, Aleppo pepper and parmigiano.

Serves 4.

Pasta with Tomatoes and Creamy Ricotta Sauce

  
I love pasta, because you dig through the fridge grab a couple things and have a great meal in minutes!

Ingredients:
8 oz pasta
8 oz ricotta
1 bunch of green garlic, sliced thin or 2 cloves garlic minced
1 tbsp olive oil
2 c cherry tomatoes, sliced
1 can artichoke hearts, chopped

Cook pasta according to package.

In a 12 inch skillet, heat oil over medium heat, add garlic and cook for 2 minutes, stir in artichoke and tomatoes, cook for 5 minutes. Stir in ricotta and 1/2 c pasta water, stir until smooth. Add pasta and more pasta water if needed. 

Serves 4.

Pasta with Tomatoes and Baked Ricotta

  
This is from Jamie Oliver’s Everyday Superfood, with a few changes from yours truly.

Ingredients:
Olive oil
½ a bunch of fresh thyme
4 cloves of garlic, minced
1 tsp dried chili peppers
1 lemon
1 lb cherry tomatoes
8 oz ricotta cheese
8 oz pasta
4 handfuls of arugula
1/4 c kalamata olives, halved
Drizzle of balsamic vinegar

Preheat oven to 350°F. 

Pour 3 tbsp of oil into a small bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper, and mix together. Place the cherry tomatoes in a 12–x 16-inch baking dish. Rub the flavored oil all over the ricotta and place in the center of the dish, then gently rub the remaining oil over the tomatoes. Add a splash of water to the dish, place in the oven, and roast for 45 minutes.

With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions.
Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks. Add half a cup of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. Drain the pasta and toss into the dish with a squeeze of juice, then break that ricotta over the top. Sprinkle over the arugula and olives toss together well, then serve with a drizzle of balsamic.

Serves 2.