Table of Contents:
Best Lemon Pasta recipe by SAM THE COOKING GUY
Video taken from the channel: SAM THE COOKING GUY
Spinach Ricotta Pasta Bake
Video taken from the channel: RecipeTin Eats
Italian Lemon Ricotta Cake
Video taken from the channel: Angela Allison
Lemon Ricotta Parmesan Pasta
Video taken from the channel: Festival Foods
Baked Pasta with Mozzarella and Ricotta
Video taken from the channel: Sip and Feast
One-Pot Pasta with Ricotta and Lemon | NYT Cooking
Video taken from the channel: NYT Cooking
20-Minute Springtime Weeknight Ricotta Pasta Recipe
Video taken from the channel: Geoffrey Alan
Ingredients 12 ounces 100% whole wheat penne 2 tablespoons extra-virgin olive oil ½ yellow onion, peeled and chopped 3 garlic cloves, peeled and minced 1 28-ounce can low-sodium diced tomatoes ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup chopped fresh basil 4.While pasta is cooking, in a large bowl, mix together ricotta cheese, lemon zest, lemon juice, basil, parsley, prosciutto, and salt and pepper. Drain pasta and add it to the ricotta mixture, stirring to combine well. Transfer the ricotta and pasta mix into an 8×8 or.
In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot. In.
Ingredients. 2 tablespoons extra virgin olive oil. 1 cup Panko breadcrumbs. 2 tablespoon drained capers.
1/2-1 teaspoon crushed red pepper flakes. 3/4 pound angel hair pasta. kosher salt and black pepper. 6 tablespoons cold salted butter. 1 lemo.Bring a pot of water to a boil; meanwhile, prepare the lemon ricotta.
Finely chop the mint and muddle to release its oils. In a small bowl, add the mint, lemon zest and lemon juice to the ricotta and whip with a small whisk. Refrigerate until ready to serve to allow the flavors to meld.Fresh asparagus, onions, and peas combine with a touch of lemon and creamy ricotta cheese.
Spring vegetable pasta with lemon herb ricotta is the perfect way to welcome spring! Spring is officially here and though it may not seem like it with the weather we have been having, I still have all things spring on my mind.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
Cook the pasta until tender to the bite, drain, and add it to the asparagus mixture. Gently toss to coat the pasta with the asparagus. Divide the pasta between 4 plates or bowls. Top the servings evenly with dollops of the ricotta, sprinkle with the Parmesan, and add freshly ground black pepper to taste.
Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic.Add the reserved pasta cooking water, wine, ricotta, and brie, stirring until the cheeses are melted and a sauce has formed.
3. Stir in the pasta, tossing well to coat. Add the basil, lemon zest, lemon juice, and season with salt and pepper.Once the pasta has finished draining, and you have reserved 1 ladle of pasta water, add the pasta to the large metal skillet with the cooked jumbo shrimp, the last tablespoon of olive oil, fresh lemon zest, lemon juice, ricotta cheese, heavy cream, and parmesan cheese. Toss with the pasta to combine the ingredients.Instructions Combine ricotta, lemon juice, olive oil, salt and pepper in a small bowl and whisk until well combined.
Add cooked and cooled pasta, blanched asparagus and cherry tomatoes to a large bowl. Stir in the ricotta mixture and toss until the pasta and vegetables are coated.Cook the pasta in a separate pot of salted water while this is happening. The spinach always looks like a lot when you start, but it cooks down very fast! Once the spinach is cooked, add the ricotta, juice and zest of one lemon, salt and pepper, and last but not least, some pasta water.
Reserve 1/2 cup of pasta cooking water, then drain pasta and broccoli. While pasta is cooking, mix together ricotta, butter, garlic, lemon zest, and red pepper flakes in a large bowl. Season generously to taste with salt and pepper. Microwave ricotta sauce for 30 seconds; stir well.This lemon ricotta pasta feels like such an elegant gourmet dish, but the time invested in it is really minimal!
It has a bright tang that can really be made and served all year round and switched up with various vegetables and/or proteins. Tips for making lemon ricotta pasta. Use small-shaped pasta.
List of related literature:
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| from Around My French Table: More than 300 Recipes from My Home to Yours | |
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| from Modern Sauces: More than 150 Recipes for Every Cook, Every Day | |
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| from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX | |
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| from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating | |
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| from Professional Chef Level 2 S/Nvq | |
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| from Culinary Nutrition: The Science and Practice of Healthy Cooking | |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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| from Artisan Vegan Cheese: From Everyday to Gourmet | |
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| from The Good Housekeeping Cookbook | |
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| from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share |
83 comments
That plate of pasta is 12 euros in Rome…and totally worth it.
I am retired so I double up on the weekend entrees and eat them as leftovers through the week with the treat of one night eating out……….until the pandemic…….however good news for us, as of Friday our restaurants will start opening with spacing restrictions, etc. Will probably wait a couple of weeks for the herd to thin out before testing the waters.
Was cruising YT for a pasta recipe as I only have a lemon and spaghetti left in the kitchen….and I come across this gem!! Sold with the Blazing Saddles comment!
I made this 3 times with arugula. I’m not a pasta person and this is delicious, vegetarian and quick. Can’t beat it.
This cake looks very delicious, however there are no measurements for all the ingredients ����♀️
Sam, Stop cursing when you are filming your cooking. Children like to watch these types of videos.
You could see that the pasta wasn’t al dente, it was underdone. When I saw the stiffness of some of the strands I just knew he would make an excuse for it.
This was amazing content I’ve liked and subscribed I’d appreciate a subscriber back ps keep it up PLEASE POST SOME MORE
“See I think this would be a good portion for one person” if you have a restaurant, I’m never coming LOL. That’s enough for a 2 year old
This can be made vegan using Kite Hill Ricotta and Follow Your Heart Parmesan.:) Don’t need coagulated breastmilk from forcibly impregnated cows.
I make a recipe similar al the time…..too too much oil in this recipe and not enough lemon juice.
Those ferns look neatI’ll have to keep an eye out for them near me!
This loos great. We were going to make some kind of pasta to pair with Spicy Italian sausages we picked up. I think I’ll try this recipe.
I thought it looked good but then I saw the watered down ricotta mixture and was like barf.
I cooked this today as a beginner and it was great. Really delicious.
Very Nice! DIfferent than my baked ziti vid. So many ways to make it! ����
sam PLEASE SLOW DOWN. your recipes are so complex. I cant handle it. Your are rick guy with a great camera that films the most basic cooking videos. PLEASE STOP. its a disgrace
I have been making this dish for decades and I would not change one thing. Bon Appitite
I find it highly offensive during the Corona season this guy buttered his pan raw. Moreover, he is teaching people to so as well. Who does he think he is, ODB?
made this a few times because i bought way too much ricotta. it’s good but also weirdly kind of gross in a way. really good cold with fried chicken
I just have two questions. One, isn’t this just aglio e olio with a twist? And secondly, why did he add salt after he added the pasta into the pan? Like isn’t the cheese salty enough?
Curly parsley < Italian flat parsley. IMO. It’s stronger, more savory and peppery in taste. Some stores such as Walmart sell it for the same exact price. Cool vid bro. I like how it’s just you in your kitchen. Nothing fancy. Cooking this for lunch btw, thanks!
This is literally just past Aglio e olio with cheese and no where near as delicate and good.
I am going to make this cake for a friend’s Birthday this week. Thank you
Very easy to make. Mine is cooling at the moment, can’t wait to try it!!!
“As plants tend to do” ������ it happens to the best of us!!
that small amount is not enough for anybody. i need that whole pan
Hello recipe tin Eats
I would like to eat your spinach ricotta pasta & bake lazania(^ ^)
And I like SOBA flour cooking!
I just made this pasta dish and I love it!!! I love lemon so I used 4 lemons and 1 lime my in pasta dish! No, I didn’t make a family size dish only enough pasta for me and once again yes I love lemon!!!! Haha
Wow… what a great dish. If you think that’s good food, you haven’t had a good meal everrrrrr. Hahaha
good stuff Joe. I have been making this for over 20 years. I loved it.
The fact that he never has his mise en place gives me terrible anxiety, but I keep watching these videos.
i love this channel so much but this isnt the best lemon pasta
Gennaro Contaldo
made the best
I made this really good red meat pasta sauce and I wish I had written down the recipe, but I added some lemon and lime to it and it was strangely really good. There was a lot of garlic, jalapeños, sausage, ground beef, and some random spices in my kitchen. Very good for some odd reason. I’ll definitely have to experiment and make it again.
Foragers go CRAZY for fiddleheads in the spring… I was hoping to try to find some locally when hiking but didn’t happen. This looks delicious! So glad I found your channel today! If you’re big on reducing your food waste, you can also save pasta water as a base for veggie scrap broth! As far as weeknight cooking, I tend to keep it simple during the week since I often don’t have much energy after work… things like pasta, easy salads, and eating out (just take-out now with the pandemic!) I save my more time-intensive, complicated recipes for the weekend, although working from home the past few mths has given me more time to try some of these during the week! I’m going to miss the extra 1.5 hrs in my day when I have to commute again starting tomorrow:(
I’m gonna make this tonight! It looks great! One more thing! Can I marry the cameraman!!!!???
just made this with added basil leaves, bacon, and pork balls!
Looks good next time have your ingredients ready to roll dude.
Those bracelets are an essential piece of the Douchebag Uniform.
I wonder if some guys will only cook if the cooking show’s dudey enough…
This is my first time watching this channel.
I have to give a Huge ����up for this one. Love it. Man. Nice job. Yall
That not enough for one person!!! You crazy.. but that look delicious and now I’m going to have to go buy parm cheese…
Could you please put the measurement of the butter in grams, is more convenient.
this is perfect it’s 11 pm and my family is sleep and this is so simple i’m bout to eat good:)
Comments full of americans complaining about non american portion sizes ww
This must be the first time i will enjoy American pasta without those fatty, greasy, high cholesterol oil
Everyone complaining about portion size. There’s a reason y’all are fat. ��
I make something very similar, omitting the Ricotta Cheese and use Mascarpone Cheese. (Mine is much creamier.) I start off by sautéing some Zucchini in a little bit of olive oil then add in some minced Garlic. Occasionally I’ll put in a tablespoon of Tomato Paste it changes the flavor slightly but, it makes it a very lovely pinkish color.
PS I prefer Locatelli Pecorino instead of Parmesan it cut the “sweetness” of the Mascarpone.
The way I make this is I sweat some thinly sliced garlic with about half a Serrano pepper diced finely. Add the pasta on the pan, add some parsley then some pasta water and half a lemon, let it cook for a min or two, then add some fresh parmesan, THEN I add the zest of a lemon and a small pad of butter. Man o man it’s a flavor explosion
With how particular max is supposedly, y wud he let u wear the beads
Definitely missing a tablespoon or two of olive oil I’d be sold!
I cook for my husband and I almost every night. Usually something simple and healthy. But with the stay at home, I’ve had a little more time on my hands so I’ve been trying some new recipes, which is how I found your channel. My husband is gluten and dairy free (groan) so cheesy pasta is something I only make for myself every once in a while.
ENOUGH FOR ONE PERSON?? nah nah nah Serve me MORE pasta… Yisus man…
Sam: ” that’s enough for 1 person”. That’s 2 bites for me. Lol. That wasn’t even the whole 1/4 lb. of pasta which is barely for 1 person. Come on Sam. Get with the program.
This is almost the same thing as The pasta in the movie chef if you haven’t seen it it’s a great movie
Yep, love it with Garlic and just a bit of hot Chilli. Yummmmmmooooooo.
Sorry, Italian Parsley has more and better flavour.
This is very yummy
Tried it but I have made cooked like 5 tyms just eating, finish and cook again.
I can’t stop eating today
It could be enough for one person if you served it with some other sides, some bread. and cheese.
Been awesome watching these videos. Can’t wait until I can get a bunch of folks together again and try all these recipes out!
Now this defines what I love about your show Sam, quick, easy and excellent eating. Whip it out Max!
Do not put lemon juice in the pan and cook. I assure you it will make the whole thing bitter.
I was never a huge fan of baked ziti, maybe I never understood it. But yours looks bomber. ����
Just made this and man only took 10 minutes amazing ten minutes!!
I make a lemon and caper angel hair pasta. But I don’t add the lemon until the last because otherwise you’ll lose the lemon flavor.
You did it the healthy waySpaghetti Limonepasta goes into another pot when its donesqueeze in half a lemon, add a tablespoon of butter, and the half of lemon you squeezed in. Stir it until the butter melts. Pecorino Romano on top. Where’s the salt? In the pasta water.
Fucking home run here. Clean, fresh, simple, fast and delicious.
This looks amazing. Great video! The tips on how to upgrade are awesome
Thanks for your video Sam the cooking guy but hat is not a good amount for one person, serving that little would make people leave
your home still hungry and never to return when/if invited again.
I always make more that enough and always have 2nds for everyone, but then that is how Greek people cook and eat, especially since
my Greek Ancestors taught civilization about all the arts globally.
(A guest or anyone eating at your table should never leave hungry, nor should they have to ask for more food, since it should be made
available at the onset of the meal by the person hosting the event……Example: Please everyone help yourselves to second helpings,
and don’t be shy, eat until comfortable and satisfied.
Thats a serving of pasta. Probably even bigger than a serving. Everything dont gotta be super sized. This why we fat.
The good amount for one person is maybe true if you’re a 4 year old, even then I would consider reporting you to social services
Yummmmmmmmmmmmmmmmm……… Putting ingredients on list for next shopping day. Thank you for sharing. Love your recipes.
It’s 12:34am. I Wanted spaghetti but I didn’t have spaghetti sauce. Almost went to bed hungry. But I got on my handy dandy YouTube app and came across this video and I had all the ingredients and whipped it right up. So simple yet so satisfying ��
Just made this for dinner. I searched lemon garlic pasta and this video was at the top of the list. I didn’t look at any others because I love your channel. Your receipes ��are easy to follow along with and give room to adjust for individual taste.�� Thanks for another great video! Cheers! ��
Sam this looks delious, ques… Can you do this recipe with whole wheat pasta?? I’m a diabetic & can’t have regular pasta, do will whole wheat pasta work?? Sam, do you think down the road, you might have a few recipes for people with diabetes?? that would be great, thanx Sam,,, ��Cathy�� in New York…��☺
Video making is very un professional. Why dont you keep all the ingredients ready on your table?
Molto estiva
Limoni organici freschi
Porzione giusta
A me quest’omo mi garba
Bravo!
I ate fiddleheads a lot growing up ( my mom loves them) but never been crazy about them. Mushrooms would be a good substitute.
This is a lovely simple dish. Yet, I find myself watching your video again. I am very impressed at the love you bring to the camera.
Love love love your video. I will follow your channel. I was surprised that you did not taste while you were cooking. You should always taste before you serve.
What about lasagna…? Do you make yours with ricotta or bechamel?? Bolognese? Cream in the bolognese or no cream?
Would you recommend subbing with rigatoni or penne noodles (or any pasta with lines) in order to adhere to the sauce more?
I made this for my husband last night, it was incredible!! Definitely do the foil on top for the first part of baking, it makes all the difference. I did 20 minutes covered at 350° then 10 minutes uncovered.
Enough for one person?? Maybe if that person is 90 years old….lol.