Tag: Ricotta Cheese

Spinach Lemon Ricotta Pasta

Well. The weather refuses to act like spring.

But I’m sick of waiting for spring to arrive to make delicious spring food!

So this recipe for Spinach Lemon Ricotta Pasta has spring ingredients that are still comforting in chilly weather – spinach with a lemony ricotta sauce over fettuccine.

Ingredients:

  • 1 pound fettuccine
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 2 (5 oz bags) baby spinach
  • 1 cup whole milk ricotta cheese
  • 1/2 cup milk
  • 1/4 cup grated parmesan cheese
  • the zest and juice of 1 lemon
  • salt and pepper, to taste

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Lemon Ricotta Blueberry Pancakes

Happy National Blueberry Pancake Day!! To celebrate, I partnered with Driscoll’s to bring you a really delicious spin on traditional blueberry pancakes: Lemon Ricotta Blueberry Pancakes.

Adding ricotta to your pancakes doesn’t make them taste like ricotta (no worries!), but it does make for a super moist, almost pudding-like center that is so decadent and delicious!

If you prefer dairy free pancakes, I have a homemade pancake mix recipe here. Add the blueberries to the batter once it has been added to the pan.

I adapted this recipe from a Bobby Flay recipe on Foodnetwork.com.

Ingredients (makes ~10 pancakes):

Pancakes:

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • butter (1-2 tablespoons)
  • Driscoll’s blueberries (1 pint should cover you)

Mascarpone Topping:

  • 1/4 cup mascarpone cheese
  • 2 teaspoons sugar
  • the zest of 1 lemon
  • the juice of 1/2 lemon
  • Driscoll’s blueberries

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