Lemon Ricotta Pasta
This has such a crisp, light taste but it's very filling.
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Ingredients
  • 1 lb. bucatini or spaghetti
  • 1 c. ricotta
  • 2 cups of broccoli, cooked
  • ½ c. freshly grated pecorino or Parmesan
  • Zest and juice from 1 lemon
  • ¼ bottle of Rogliano's Italian dressing
  • Freshly sliced basil, for serving
Instructions
  1. DIRECTIONS
  2. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
  3. In a medium bowl, combine ricotta, Rogliano's pecorino, lemon juice, and zest. Add ricotta mixture broccoli, and ¼ cup reserved pasta water to pasta and toss. Add more reserved pasta water if the sauce is too thick.
  4. Serve with basil, more pecorino, and a drizzle of Rogliano's.

 

Rogliano's Marinated Lamb Chops
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Serves: 8 chops
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Ingredients
  • 1 bottle Rogliano's Italian dressing NOT the Rosso!
  • ½ lemon, zested and juiced
  • 1 tbsp minced garlic
  • 8 lamb chops (about 4 oz. each)
Instructions
  1. In a small bowl stir the first three ingredients together.
  2. Put the lamb chops in a heavy-duty sealable plastic bag, pour the marinade over the chops. "Squish" the chops around so they've completely coated with the marinade.
  3. Marinate for four hours.
  4. Grill or broil chops for 3 to 4 minutes per side, if you like a crispy edge, baste them with a little Rogliano's.

 

Quesadilla #501
Quesadilla #501 - Low Carb
Author:
Cuisine: Italian, sandwich, lunch
Serves: 1-4
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Ingredients
  • Low Carb Tortilla
  • 2 tbsp Rogliano's Zesty Rosso Italian Dressing
  • ½ cup shredded mozzarella cheese
  • 1 tomato thinly sliced
  • 1 avocado thinly sliced
  • 1 tsp sour cream or Greek yogurt
Instructions
  1. use Rosso in skillet to grill low carb tortilla with cheese. Cook until it gets nice and melty/crisp
  2. top with additional dressing, tomato, avocado and sour cream.