Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Pasta With Lemon, Herbs and Ricotta Salata by Amanda Hesser, NYT Cooking

Time: 20 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/7553-pasta-with-lemon-herbs-and-ricotta-salata

INGREDIENTS

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

Noodles Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Spring Chicken Miso Soup by David Tanis, NYT Cooking

Time: 1 hour 15 minutes
Yield: 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1017330-spring-chicken-miso-soup

INGREDIENTS

1 ½ pounds boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon sugar
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)
8 ounces sugar snap peas or snow peas, trimmed
8 cups water
2 medium leeks, white and tender green part, diced, about 2 cups
¼ cup white miso, or more to taste
5 ounces baby spinach, about 4 cups
A few basil or shiso leaves, julienned