Tag: pasta

Cottage Cheese Pasta: A Delicious, ProteinPacked Recipe

Ricardo Davis

– Cottage cheese pasta sauce is a healthier alternative to traditional pasta sauce
– Made with cottage cheese instead of heavy cream, lower in fat and higher in protein
– Can be made with any type of pasta (spaghetti, penne, fettuccine)
– Barilla’s Protein Plus pasta is recommended for extra protein and fiber
– 4% milkfat cottage cheese preferred for creamiest texture
– Olive oil used to cook garlic, any cooking oil can be used
– Garlic adds flavor and depth to the sauce, garlic powder can be used as a substitute
– Fire-roasted diced tomatoes, canned whole tomatoes, or regular diced tomatoes can be used
– Vodka or lemon juice can be added for acidity, substitutes include red or white wine vinegar or balsamic vinegar
– Blend garlic, diced tomatoes, vodka or lemon juice, cottage cheese, and pasta water to make the sauce
– Additional flavor options: Italian seasoning, Parmesan cheese, crushed red pepper flakes, fresh basil
– Option to stir in baby spinach or use goat cheese instead of cottage cheese
– Side dish recommendations: warm kale salad, whole roasted cauliflower with whipped feta
– Ideas for using leftover cottage cheese: cottage cheese ice cream, adding to oatmeal, cottage cheese overnight oats
– Recipe for creamy Cottage Cheese Pasta with 6 ingredients: pasta, tomato sauce, cottage cheese, Parmesan cheese, butter, red pepper flakes
– Each serving has about 17 grams of protein
– Whole milk cottage cheese recommended for creamier sauce, freshly grated Parmesan cheese for a sharper taste
– Instructions for making sauce: blend tomato sauce, cottage cheese, Parmesan cheese, melted butter, crushed red pepper
– Tips: add pasta water to the sauce, choose the right pasta, use any blending equipment available
– Suggestions for adding veggies or protein to the dish, switching up the cheese
– Store leftovers in an airtight container in the fridge and reheat on the stove
– Cottage cheese should be consumed fresh or refrigerated for a few days, avoid freezing
– Blend cottage cheese into the sauce for a smoother consistency
– Cottage cheese tomato pasta is described as a delicious and wholesome dish
– Encourages readers to rate and comment on recipes, share cooking experience on Instagram

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Sachetti: Uncovering the Secrets of this Unique Pasta Shape

Ricardo Davis

– Sacchetti pasta is a type of fresh pasta shaped like a small pouch
– It can be filled with cheese, bacon, chicken, and cheddar cheese
– The author made the classic egg-based pasta for Sacchetti pasta
– It can be served with freshly made tomato sauce, bechamel sauce, and parmesan cheese
– The author recommends serving it with steamed or roasted asparagus, shrimp, and extra cheese
– Preparation time: 40 minutes
– Cooking time: 8 minutes
– Servings: 4
– Ingredients:
– 12 oz flour (or a mix of all-purpose flour and bread flour)
– 4 large eggs
– 1½ tsp salt
– 1½ tbsp olive oil
– For the filling: 1 cup ricotta, ½ cup mascarpone, 1 grated pear, ¼ cup grated Parmesan cheese, salt and pepper to taste
– For the bechamel sauce: 1 tbsp butter, 1½ tbsp flour, ½ cup half-and-half, ½ cup milk, 3 tbsp grated Parmesan cheese, freshly grated nutmeg and salt to taste
– Instructions:
1. Make the pasta by combining flour and salt in a bowl, adding eggs, and stirring until the dough comes together
2. Knead the dough until smooth or use a stand mixer
3. Let the dough rest for at least 30 minutes up to 2 hours
4. Roll out the dough and cut into small pieces, then use a pasta machine or rolling pin to flatten it further.
5. Cut into 5-inch diameter discs.
6. For the filling, combine mascarpone, grated pear, and Parmesan cheese. Season with salt and pepper.
7. Place a teaspoon of filling onto each pasta disc and gather the sides to form a pouch. Pinch the dough together.
8. Cook the pasta in boiling salted water for 2 minutes.
9. For the bechamel sauce, melt butter in a saucepot. Add flour and cook for a minute before adding half-and-half and milk. Cook until thickened, then stir in Parmesan cheese.
10. Add the cooked pasta to the warm bechamel sauce and stir gently to coat the pasta.
11. Serve the pasta warm, topped with extra Parmesan cheese.

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Frozen tortellini: a delectable Italian comfort food

Ricardo Davis

List:

– Frozen tortellini
– Stuffed pasta
– Northern Italy
– Pork
– Veal
– Meat and cheese fillings
– Broth
– Shredded cheese
– Tomato sauce
– Homemade tortellini
– Convenient option
– Boiling
– Baking
– Instant Pot
– Microwave
– Boiling time
– Baking temperature
– Foil
– Cheese topping
– Water
– Tortellini skewers
– Stir-fry with vegetables
– Tortellini recipes
– Nutritional information
– Calories
– Sugar
– Sodium
– Fat
– Saturated fat
– Carbohydrates
– Fiber
– Protein
– Cholesterol
– How to cook frozen tortellini
– Filled pasta
– Images
– Permission
– Recipe sharing
– Creamy tomato sauce
– Refrigerated tortellini
– Tomato sauce
– Tomato paste
– Cream
– Half and half
– Chicken broth
– Vegetable broth
– Minced garlic
– Garlic powder
– Italian seasoning
– Red pepper flakes
– One pot
– Storage of frozen tortellini
– Reheating frozen tortellini
– Microwave reheating
– Stovetop reheating
– Adding broth or water
– Creamy sauces and freezing
– Chicken tortellini soup
– Tortellini with mushrooms
– Creamy Tuscan tortellini
– Creamy tortellini Alfredo

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Linguine vs Fettuccine: A Delicious Exploration of Italian Pasta

Ricardo Davis

– Linguine and fettuccine are two types of pasta that have differences in shape, ingredients, density, and flavor intensity.
– The shape of pasta can make a difference in the overall taste and authenticity of a dish.
– Using the right pasta with the right sauce is important to foodies and Italians.
– Knowing the differences between linguine and fettuccine can help in creating an authentic and delicious pasta dish.
– Linguine noodles have a distinctive elliptical shape, similar to spaghetti but thicker.
– The word “linguine” in Italian means “Little Tongues” and it originated in the Liguria region of Italy.
– Fettuccine is longer and thicker than linguine, with a flat, ribbon-like shape.
– The word “fettuccine” in Italian means “Little Ribbons” and it is commonly found in Rome and Tuscany.
– Fettuccine alfredo is a famous dish made with fettuccine.
– Linguine can be substituted for fettuccine or any other ribbon pasta in most dishes.
– Linguine is lighter and thinner than fettuccine.
– Linguine is often cooked in lighter sauces, while fettuccine can handle heavier sauces.
– Linguine noodles are often coated in light oils and cooked with light green vegetables.
– Fettuccine is often cooked with creamy sauces, with lots of cheese and heavy cream.
– Linguine originates from Genoa and is often paired with light pesto sauces. It is also used in seafood linguine dishes.
– Fettuccine is known for the alfredo style of cooking, but it is also used in carbonara and bolognese dishes.
– There is no clear winner between linguine and fettuccine, as it depends on the dish being cooked.
– Traditional pasta chefs recommend cooking fettuccine alfredo style and serving linguine with pesto or seafood.
– It is possible to make both styles of pasta at home using a pasta maker.

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