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3 in 3 asparagus, garlic, and ricotta pasta


Posted on May 23, 2012 , ,
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.

  • Prep Time :
    3 min
  • Cook Time :
    3 min
  • Ready Time :
    6 min
  • Servings :
    4-6

Ingredients

  • 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

Directions

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.