Linguini with asparagus, peas, and ricotta
8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Bright green vegetables—peas, asparagus, mint—bring spring freshness and vibrancy to this flavorful pasta entrée that’s ready in just 20 minutes. We streamlined the prep work for this dish by cooking the vegetables with the pasta. It’s an easy technique that works with many vegetables. The lemon and garlic cheese mixture—made with a combination of creamy ricotta and rich Parmesan—gives this dish a refreshing brightness and richness. The reserved pasta water adds moisture but the starch helps thicken the mixture, creating a more luscious sauce that coats the pasta well. You can substitute fettuccine or spaghetti, if you like.
Ingredients
Table salt
1 pinch(es), for cooking pasta (or to taste)
Uncooked linguini
6 oz, or spaghetti
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
Jarred minced garlic
1 tsp
Lemon zest
1 tsp, (or more to taste)
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground (or more to taste)
Fresh mint leaves
¼ cup(s), or basil, chopped
