Pasta Primavera with Ricotta

The principle behind this recipe is an even combination of pasta and vegetables. This will keep it flavorful as well as colorful.
Ingredients
1 bunch asparagus
2 bunches scallions
3 bell peppers, any color
¼ cup olive oil
1 clove garlic, sliced
1 box (454g) short pasta
¼ cup parmesan, grated
450 g ricotta cheese
½ Tbsp Oregano
Salt and pepper to taste
Method
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1
Trim and blanch asparagus in boiling water for around 1 minute. Let cool at room temperature.
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2
Slice scallions into 1-inch pieces, at an angle.
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3
Slice peppers into thin strips.
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4
Slice asparagus into three pieces each.
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5
Heat oil in a wok or large pot on medium. Add garlic, scallions, and peppers, sauté for a few minutes.
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6
Add asparagus and sauté for 1 minute more.
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7
Meanwhile, cook pasta in salted water according to package instructions.
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8
Add cooked, drained pasta to the vegetables. Stir well and add ricotta, most of the grated parmesan and oregano.
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9
Salt and pepper, then stir again. Serve with remaining grated parmesan.