Preheat the oven to 400\u00b0F. Oil a shallow 2 1/2-quart baking dish.
Combine the zucchini, garlic, ricotta, 3/4 cup of the Parmesan cheese, pine nuts, egg yolks, thyme and red pepper flakes in a medium bowl. Season to taste.
Spread the pasta sauce in the prepared dish. Spoon the zucchini mixture into the uncooked pasta shells and place in the dish. Cover with foil.
Bake for 30 mins. Uncover and bake for about 15 mins or until the pasta is tender and the cheese browned. Serve sprinkled with basil and remaining Parmesan cheese.
Cook pasta in boiling salted water until al dente, adding peas during last minute of cooking time. Drain, reserving 1/4 cup cooking liquid.
Meanwhile, heat oil in a small frying pan over medium heat. Cook garlic, stirring, until fragrant.
In a large bowl, combine pasta and peas with reserved cooking liquid, garlic, lemon zest, lemon juice and ricotta.
o a boil.
Cook pasta for 7 minutes or until
Cook spaghetti according to package directions. Add peas for last minute of cooking.
Meanwhile, in a large frying pan, heat oil on medium. Fry breadcrumbs and garlic 1-2 minutes, stirring often, until golden.
Drain pasta and peas, reserving 1/4 cup of cooking water. Return to pan with reserved water, ricotta, mixed greens, mint, zest and juice. Toss well and season to taste. Sprinkle breadcrumb mixture over pasta and serve.
Cook the penne according to package instructions. Drain well. Return to pan.
Heat the oil in a large frying pan on high. Saute the onion and garlic for 2-3 mins, until tender. Stir in the tomato and sugar and simmer 10 mins. Add the eggplant and basil. Combine with pasta and arugula. Serve topped with the ricotta and extra basil leaves.
n to boil for your pasta.
Salt water and cook
o a boil. Add the pasta and salt the water. Cook
0 minutes.
Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon
ender.
Meanwhile cook the pasta according to the packet directions
Put large pot of water on high heat for pasta. When water boils, add salt and pasta and cook according to package directions.
Reserve 1 cup of the cooking water and drain the rest.
In a small sauce pan, simmer broccoli in a cup of water covered for 5 minutes and drain.
Heat EVOO in a deep skillet over med heat. Add chicken and garlic. Cook until chicken is cooked through, 5- 8 minutes.
Add broccoli, pasta, ricotta and reserved pasta water; toss until creamy and serve.
Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.
combine pasta with pumpkin mixture.
Add lemon juice, ricotta and spinach
Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
Combine the cooked pasta with spinach, ricotta and nutmeg.
Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.
et aside.
Cook the pasta in a large saucepan of
Basic Pasta Recipe: Start with the flour - measure
Cook the pasta as per the instructions.
While pasta is cooking prepare your sauce - heat the oil and cook the onion and garlic until onion is tender.
Add the tomatoes (both fresh and sun dried).
Stir in the vinegar, sugar, olives, herbs and cheese.
Pour the strained pasta in the sauce and serve.
Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat.
When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well.
Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.
Preheat the oven to 400\u00b0F. Place tomatoes on a baking pan. Season to taste. Bake for 20-25 mins, until skin begins to blister.
Meanwhile, cook spaghetti in a saucepan of boiling salted water according to package directions. Drain well and return to pan.
Add tomatoes, ricotta, mint and raisins. Season to taste. Serve drizzled with olive oil and additional mint leaves.
1 minute then add the Ricotta, breadcrumbs& sage Season to taste
Halve the shallots and cook in a little oil for about 5 minutes.
Add the brown sugar and thyme and keep cooking and stirring until the shallots are tender and caramelized.
Cook the linguine to packet instructions then tip into the pan.
Add the shallots, salt and pepper and toss.
Divide into bowls then add ricotta in blobs and sprinkle on the parmesan.