3 in 3 asparagus, garlic, and ricotta pasta
What's in season? Asparagus! While asparagus is in season I incorporate it into 3 in 3 recipes. I cut asparagus on the diagonal so it cooks to perfection right along with the pasta, in boiling salted water for 3 minutes. This is an only-need-to-clean-one-pot dish.
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- 1 bag Al Dente Pasta
- 1 bunch asparagus, tough part of stems snapped off
- 1 clove garlic, minced fine
- 4 oz ricotta cheese
- salt and pepper to taste
- lemon zest, or slices as garnish if desired
This is an only-need-to-clean-one-pot dish. Start water to boil in a large pot. Cut the asparagus spears on the diagonal. In this shape asparagus cooks to perfection right along with the pasta, in boiling salted water for 3 minutes. Reserve 1/2 c of the cooking liquid to make a light sauce then drain pasta. If you like garlic, just put a wee little bit in a large serving bowl as raw garlic is stronger than cooked so a little goes a long way. Add to the serving bowl a couple dollops of ricotta cheese and a little of the reserved cooking liquid to make a light sauce. Stir into ricotta to smooth and thin. Add grated lemon zest to garnish if desired.