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Pasta Primavera with Ricotta

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. 


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


  1. 1

    Trim and blanch asparagus in boiling water for around 1 minute. Let cool at room temperature.

  2. 2

    Slice scallions into 1-inch pieces, at an angle.

  3. 3

    Slice peppers into thin strips.

  4. 4

    Slice asparagus into three pieces each.

  5. 5

    Heat oil in a wok or large pot on medium. Add garlic, scallions, and peppers, sauté for a few minutes.

  6. 6

    Add asparagus and sauté for 1 minute more.

  7. 7

    Meanwhile, cook pasta in salted water according to package instructions.

  8. 8

    Add cooked, drained pasta to the vegetables. Stir well and add ricotta, most of the grated parmesan and oregano.

  9. 9

    Salt and pepper, then stir again. Serve with remaining grated parmesan.