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mamacouzina
mamacouzina
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Monday 08 April 2024 19:58:36 GMT
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Summer Chowdown Series Part III: Creamy Lemon Ricotta Pasta 😍 Today we are featuring lemon...not just for desserts! I love lemon in savory applications. Brightens up any dish, especially one that is creamy and rich like this pasta. You can definitely add chicken here to up the protein. Just begin to brown it in the pan for a few minutes before adding the shallot and garlic.  8 oz pasta such as rigatoni or penne 1 cup whole milk ricotta cheese 1/3 cup parmesan cheese 1 lemon, juice and zest 1/2 tsp salt 1/2 tsp black pepper 2 tbsp butter 1 large shallot minced 3 cloves garlic minced 15 asparagus spears trimmed and cut into thirds 1/2 cup peas Breadcrumbs 1 tbsp butter 1/4 cup panko breadcrumbs 1 tsp fresh thyme salt and black pepper Heat a large frying pan over medium heat. Add one tablespoon of butter and breadcrumbs. Toast bread crumbs, stirring often, until breadcrumbs begin to brown. Season with salt, pepper and thyme. Once breadcrumbs are golden brown, remove from heat and add a pinch of lemon zest. Remove breadcrumbs from the pan and set aside. Place the pan back over medium heat and add remaining butter. Add garlic and shallots and sauté for 2-3 minutes, or until soft and fragrant. Add peas and asparagus to the pan and cook for 3-4 minutes, or until peas are warmed through and asparagus is bright green. Cook pasta according to package instructions. Reserve 1/2 cup of pasta cooking water before draining water. In a food processor, combine ricotta cheese, parmesan cheese, lemon juice and zest, salt, black pepper and 1/4 cup of the pasta cooking water. Blend sauce for 15-20 seconds, or until smooth and creamy. Pour pasta and sauce into the pan with the asparagus and peas. Toss so everything is coated in sauce. Taste and adjust salt and black pepper, as needed. Add additional pasta cooking water, if needed. Plate pasta and top with breadcrumbs and arugula, if using. #fyp #foryoupage #pasta #ricotta #ricottapasta #lemonpasta #lemonrecipes #pastarecipes #summerrecipes #DinnerIdeas
Summer Chowdown Series Part III: Creamy Lemon Ricotta Pasta 😍 Today we are featuring lemon...not just for desserts! I love lemon in savory applications. Brightens up any dish, especially one that is creamy and rich like this pasta. You can definitely add chicken here to up the protein. Just begin to brown it in the pan for a few minutes before adding the shallot and garlic. 8 oz pasta such as rigatoni or penne 1 cup whole milk ricotta cheese 1/3 cup parmesan cheese 1 lemon, juice and zest 1/2 tsp salt 1/2 tsp black pepper 2 tbsp butter 1 large shallot minced 3 cloves garlic minced 15 asparagus spears trimmed and cut into thirds 1/2 cup peas Breadcrumbs 1 tbsp butter 1/4 cup panko breadcrumbs 1 tsp fresh thyme salt and black pepper Heat a large frying pan over medium heat. Add one tablespoon of butter and breadcrumbs. Toast bread crumbs, stirring often, until breadcrumbs begin to brown. Season with salt, pepper and thyme. Once breadcrumbs are golden brown, remove from heat and add a pinch of lemon zest. Remove breadcrumbs from the pan and set aside. Place the pan back over medium heat and add remaining butter. Add garlic and shallots and sauté for 2-3 minutes, or until soft and fragrant. Add peas and asparagus to the pan and cook for 3-4 minutes, or until peas are warmed through and asparagus is bright green. Cook pasta according to package instructions. Reserve 1/2 cup of pasta cooking water before draining water. In a food processor, combine ricotta cheese, parmesan cheese, lemon juice and zest, salt, black pepper and 1/4 cup of the pasta cooking water. Blend sauce for 15-20 seconds, or until smooth and creamy. Pour pasta and sauce into the pan with the asparagus and peas. Toss so everything is coated in sauce. Taste and adjust salt and black pepper, as needed. Add additional pasta cooking water, if needed. Plate pasta and top with breadcrumbs and arugula, if using. #fyp #foryoupage #pasta #ricotta #ricottapasta #lemonpasta #lemonrecipes #pastarecipes #summerrecipes #DinnerIdeas

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