Linguini with Asparagus, Peas and Ricotta

Total Time
20 min
10 min
10 min
We streamlined the prep work for this go-to spring dish by cooking the vegetables with the pasta. It’s an easy technique that works with many veggies.


table salt

1 pinch, for cooking pasta (or to taste)

uncooked linguini

6 oz, or spaghetti

uncooked asparagus

1 pound(s), ends trimmed, sliced diagonally into 1-in pieces

frozen green peas

¾ cup(s)

part-skim ricotta cheese

¾ cup(s)

grated Parmesan cheese

10 tsp, high-quality for best flavor, divided

olive oil

1 tsp, extra virgin

minced garlic

1 tsp

lemon zest

1 tsp, (or more to taste)

table salt

½ tsp

black pepper

tsp, freshly ground (or more to taste)

fresh mint leaves

¼ cup(s), or basil, chopped


  1. Bring a large pot of salted water to a boil; add pasta and cook until almost al dente, about 5 minutes. Add asparagus and peas and return to a boil; cook until pasta and vegetables are tender, about 4 minutes more. Drain pasta and vegetables, reserving 1 cup of cooking liquid; set aside.
  2. In a serving bowl, combine ricotta, 2 tablespoons Parmesan cheese, oil, garlic, lemon zest, 1/2 teaspoon salt, pepper and 1/4 cup reserved cooking liquid.
  3. Add pasta, vegetables and mint to bowl; toss to mix and coat, adding more cooking liquid if desired. Serve sprinkled with remaining 4 teaspoons Parmesan cheese and additional pepper and/or lemon zest, if desired. Yields about 1 1/4 cups per serving.

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