Pasta With Ricotta, Herbs, & Lemon

Pasta With Ricotta, Herbs, & Lemon

This easy Italian pasta recipe can be made and enjoyed year round.

Preparation:

1 – Cook the pasta according to the package directions. Reserving 1/3 cup of the water, drain the pasta, then return it to the pot.

2 – In a medium bowl, whisk together the butter, ricotta cheese, and reserved pasta water until a rich, creamy sauce forms.

3 – Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.

Serves 4

Farfalle with Spinach Pesto

Farfalle con Pesto di Spinaci

This classic Italian dish can be made and enjoyed year round.

Preparation:

1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.

2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.

3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.

4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.

5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.

Serves 4 to 6

Penne with Mushrooms and Prosciutto

Penne con Funghi e Prosciutto

Sauteed mushrooms, prosciutto and a light white sauce make a creamy, delicate Tuscan trio.

Preparation:

1 – In a 1 1/2 quart saucepan, melt 1 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden. Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg. Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes. Cover saucepan and set white sauce aside.

2 – In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Add scallions and cook, stirring constantly, until barely tender, about 1 minute. Stir in prosciutto and cook, stirring, until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook, stirring, until mushrooms just begin to exude their juices, about 1 minute. Season with salt and pepper. Pour white sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 minutes. Remove from heat.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce and Parmigiano cheese with pasta. Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese.

Serves 4 to 6

Linguine with Fried Zucchini and Ricotta

Linguine alla Lorenza

Make this Sicilian specialty with small, tender zucchini and enjoy it with friends, family or with a glass of wine!

Preparation:

1 – Scrub zucchini and blot dry with paper towel. Trim both ends and cut into 2-inch lengths. Slice again lengthwise into 1/2-inch widths. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.

2 – In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and saute, stirring constantly, until very lightly golden. With a spoon, remove garlic and reserve. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel. Season with 1 teaspoon salt and pepper. Remove pan from heat and let oil cool a little; return garlic to pan. Set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture. Toss pasta again with half of the fried zucchini and romano cheese. Place individual servings of pasta in bowls and place 3 or 4 slices of fried zucchini on top of each. Spoon 2 Tablespoons of ricotta on top of zucchini. Serve with remaining ricotta and additional grated Romano cheese.

Serves 4 to 6

Fusilli with Tomatoes and Olives

Fusilli con Pomodoro e Olive

The sparkling flavor of tomatoes marinated with Gaeta olives makes this uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet. One of my favorite Italian dishes!

Preparation:

1 – Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

2 – In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small jar, cover and refrigerate.

3 – Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

4 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining sauce on top and serve with freshly grated Romano cheese.

Serves 4 to 6

Mangiare!

Fettuccine With Artichoke Hearts

Fettuccine con Carciofi

The very delicate flavor of artichoke hearts combined with fresh pasta makes a light but delicious Northern Italian dish. Enjoy this tasty Italian recipe with friends, family and your favorite bottle of Italian wine!

Preparation:

1 – Rinse frozen artichokes under warm water and separate. Cut each artichoke heart into 1/2-inch wedges and place in a strainer to drain.

2 – In a large saute pan, heat olive oil over medium heat, then add 1 tbsp butter. Saute garlic, stirring constantly, until very lightly golden; remove garlic and discard. Add scallions and cook, stirring constantly, until barely tender, for about 1 minute. Add artichoke wedges and continue cooking for 3 minutes. Stir in chicken broth, 1 tsp salt and pepper and mix well; cook an additional minute. Stir in heavy cream, turn heat down to low, and cook until sauce thickens slightly, about 2 minutes. Remove from heat and set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix pasta with 3/4 of the sauce and Parmigiano cheese; toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve with additional freshly grated Parmigiano cheese.

Serves 4 to 6

Linguine with Walnut Sauce

Linguine con Salsa di Noce

This Italian pasta recipe contains a very rich and satisfying combination of ingredients. A word of warning to all you Pasta lovers – keep the portions small! Mangiare!!

Preparation:

1 – In a small bowl, combine the ricotta, heavy cream and Parmigiano cheese. Mix well with a fork and set aside.

2 – In a medium skillet, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Saute garlic, stirring constantly. Discard with a slotted spoon. Add walnuts, turn heat to low and saute, stirring constantly, for about 1 minute. Stir in the basil and mix well; remove from heat.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Toss all the cheese mixture and half of the walnut-basil mixture with pasta. Spoon remaining walnut-basil mixture on top and serve with freshly grated Parmigiano cheese.

Serves 6 to 8


Mangiare!

Seafood Manicotti

Manicotti di frutti di mare

An Italian classic recipe for your next gathering with friends and family or for that next big special occasion! Enjoy!

Preparation:

1 – Combine whipping cream, salt, pepper, and 1/4 teaspoon cayenne pepper in a saucepan and cook over medium-high heat for 30 minutes or until thickened and reduced to 2 cups; set aside. Cook the manicotti according to the package directions; drain and set aside.

2 – Heat butter in a large Dutch oven over medium-high heat; add onion, 3 tbsp butter, chopped green bell pepper, garlic, and chopped celery. Cook, stirring constantly, for 5 minutes or until tender. Add the shrimp and crab meat, and cook, stirring constantly, for about 5 minutes or until shrimp turns pink. Cool for 10 minutes, and drain well.

3 – Combine the seafood mixture and the whipping cream mixture. Fill the manicotti shells, and place in 2 lightly greased 11×7 inch baking dishes. Sprinkle with cheeses, and cover with foil. Bake at 350F for 15 minutes.

4 – Uncover and bake for 10 additional minutes. Serve immediately.

Serves 6 to 8

Mangiare!

Fettuccine with Lobster Sauce

Fettuccine con Aragosta

Frozen lobster tails tend to be rather tough when cooked too long. The timing given in this Italian recipe is for 6 oz. tails.

If you are using smaller lobster tails, reduce cooking time to 1 minute. When slicing, the lobster meat should still be slightly raw in the center.

The addition of sun-dried tomatoes will give this Northern Italian recipe sauce a very pale pink appearance. If using tomato paste, your sauce will be a deeper pink.

Enjoy!

Preparation:

1 – In a 6-quart pot, bring 4 quarts of water to a boil. Add lobster tails, cover pot and bring to a boil. As soon as water returns to a boil, uncover and cook just until the tails start to curl and turn pink, about 2 minutes. Using tongs, transfer tails to a colander and quickly rinse under cold water. With a pair of kitchen shears, snip shell lengthwise along the underside and top side of tail. Remove the tail meat and cut into 1/2-inch slices. Set aside.

2 – In a 2 1/2-quart saucepan, melt 1 1/2 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, whisking constantly, until lightly golden. Add milk, 1/2 tsp salt and 1/2 tsp pepper; turn heat to low. Cook over low heat, whisking constantly, until slightly thickened, for about 2 minutes. Add minced dried tomatoes or tomato paste and cook, for another 30 seconds. Cover pan and set tomato bechamel sauce aside.

3 – Scrub zucchini well and blot dry with paper towel. Trim ends and cut into 1 1/2-inch lengths. Halve each piece lengthwise and slice into 1/4-inch strips.

4 – In a 12-inch skillet, melt 1/4 cup butter over low heat. Add scallions, turn heat to medium and saute, stirring constantly, until tender-crisp, for about 1 minute. Add zucchini and saute, stirring constantly, for about 2 minutes. Add lobster meat and cook, stirring constantly, for another minute. Season with 1/2 tsp each salt and pepper. Stir in tomato bechamel sauce and mix well. Turn heat to low and cook, stirring constantly, for about 1 minute.

5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt and 2 tsp oil until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Add half of the lobster sauce to pasta and toss well. Spoon remaining sauce on top of pasta and garnish with minced parsley. Serve with freshly grated Parmigiano cheese.

Serves 4 to 6

Mangiare!

Fusilli With Four Cheeses

Fusilli con Quattro Formaggi

A northern Italian favorite! Make the sauce just before you cook the pasta. If it is made too far in advance, the oils from the cheese will separate and rise to the top of the pot, and you will have to cook it again to blend. Enjoy this easy Italian recipe with family and friends!

Preparation:

1 – Melt 1/2 cup butter in a heavy 3-quart saucepan over low heat. Add ricotta cheese, Gorgonzola and Fontina cheese and stir constantly with a wire whisk until melted. Stir in the Asiago or Parmagiano cheese, cream and pepper. Cook, whisking constantly, until all the cheeses are completely blended. Remove from heat and set aside.

2 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss with half of the sauce and toss again with remaining sauce. Garnish with minced parsley and serve immediately.

Serves 4 to 6

Mangiare!