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
-
1
Trim and blanch asparagus in boiling water for around 1 minute. Let cool at room temperature.
-
2
Slice scallions into 1-inch pieces, at an angle.
-
3
Slice peppers into thin strips.
-
4
Slice asparagus into three pieces each.
-
5
Heat oil in a wok or large pot on medium. Add garlic, scallions, and peppers, sauté for a few minutes.
-
6
Add asparagus and sauté for 1 minute more.
-
7
Meanwhile, cook pasta in salted water according to package instructions.
-
8
Add cooked, drained pasta to the vegetables. Stir well and add ricotta, most of the grated parmesan and oregano.
-
9
Salt and pepper, then stir again. Serve with remaining grated parmesan.
