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
Trim and blanch asparagus in boiling water for around 1 minute. Let cool at room temperature.
Slice scallions into 1-inch pieces, at an angle.
Slice peppers into thin strips.
Slice asparagus into three pieces each.
Heat oil in a wok or large pot on medium. Add garlic, scallions, and peppers, sauté for a few minutes.
Add asparagus and sauté for 1 minute more.
Meanwhile, cook pasta in salted water according to package instructions.
Add cooked, drained pasta to the vegetables. Stir well and add ricotta, most of the grated parmesan and oregano.
Salt and pepper, then stir again. Serve with remaining grated parmesan.