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Ricotta Cheese
Ricotta Cheese and Arugula Omelette
Ricotta Cheese and Arugula Omelette
Ricotta and Arugula Omelette
Ingredients
4 large eggs, divided
4 tablespoons cheese, part skim ricotta, divided, plus more for garnish
1 tablespoon herbs, mix of fresh tarragon, mint, chives, cleaned, chopped, divided
salt & pepper
1 cup arugula, baby, triple-washed, packed, divided
2 teaspoons cheese (Locatelli), pecorino romano, grated, divided
1 tablespoon oil, extra-virgin olive, divided
chives, fresh, cleaned for garnish
Combine 2 eggs, ½ tablespoon of the ricotta, ½ tablespoon of the herbs, and a little salt and freshly ground pepper, in a big bowl. Whisk well.
Heat half of the olive oil in anon-stick pan over medium heat.
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RECIPE: LASAGNA ROLL-UPS *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ INGREDIENTS: 8 ounces uncooked lasagna noodles 1 tablespoon olive oil 1 (10 ounce) package frozen chopped spinach, thawed and dried 2 tablespoons minced green onion 1 (15 ounce) container ricotta cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1 egg 1 (21 ounce) jar Alfredo sauce 1 cup shredded mozzarella cheese DIRECTIONS: Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.Barilla Four (or Three) Layer Oven-Ready Lasagne
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9 uncooked lasagna noodles
1 (15-oz.) can pizza sauce
1 (14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
8 oz. (2 cups) shredded mozzarella cheese
2 (3 1/2-oz.) pkg. pepperoni slices
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1 (2 1/4-oz.) can sliced ripe olives, drained
1/2 cup chopped green bell pepper
2 tablespoons grated Parmesan cheese
1 .
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