Best Gemelli With Ricotta Peas And Lemon Recipes

Gemelli With Chicken and Vegetables in Tomato-Basil Cream Sauce image

Provided by Cooking Creation

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb chicken breast, boneless and skinless cut bite-size
2 tablespoons olive oil
1/4 cup onion, julienne cut
1/4 cup carrot, julienne cut
1/4 cup red bell pepper, julienne cut
1 garlic clove, minced
1 1/2 cups heavy cream
1 cup tomatoes, diced
1 tablespoon tomato paste
1/4 cup parmesan cheese, grated
2 tablespoons fresh basil, chopped
1/2 teaspoon sugar
1 pinch cayenne (to taste)
salt, to taste
pepper, to taste
8 ounces gemelli pasta, cooked and drained

Steps:

Heat the olive oil in a large skillet over medium heat.
Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
Once chicken is cooked through, stir in the Gemelli pasta.
Serve and enjoy!

Garden Pasta with Lemon Ricotta image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces gemelli pasta
2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces)
6 tablespoons unsalted butter
2 cloves garlic, chopped
Freshly ground pepper
6 radishes, sliced (about 1 cup)
1 small yellow bell pepper, thinly sliced
1/2 cup grated parmesan cheese (about 1 ounce)
2/3 cup chopped mixed fresh herbs (such as parsley, chives and/or basil)
1 cup ricotta cheese
1 teaspoon finely grated lemon zest

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.
Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.
Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.
Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.

Gemelli With Ricotta Peas and Lemon image

Provided by dicentra

Categories Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces gemelli pasta
8 ounces sugar snap peas, strings removed
1 cup frozen peas, thawed
1 tablespoon chopped fresh tarragon
1/2 teaspoon fine sea salt
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil

Steps:

Cook pasta. Add peas to pasta cooking water during last 2 minutes. Drain, reserving ½ cup pasta water.
To the pasta add tarragon, salt, cheese, lemon zest, juice and oil, tossing gently to coat.
Stir in just enough of the reserved pasta water to create a creamy sauce.

Nutrition Facts : Calories 399.8, Fat 12.6, SaturatedFat 5.8, Cholesterol 31.4, Sodium 383.5, Carbohydrate 54.8, Fiber 5.4, Sugar 4.5, Protein 17.5