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Pasta with green veggies and ricotta

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Pasta with green veggies and ricotta

  • 15
  • Serves 2
  • Easy

Directions

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For some time I have this habit of starting the week with a meatless meal. Today is all about green veggies, ricotta and pasta. This combo is amazing ✨

 

200 g pasta
150 g peas, frozen
150 g edamame
150 g green beans, frozen
100 g asparagus, chopped
3 cloves of garlic, chopped
200 g ricotta
1 tbsp extra virgin olive oil
50 g peanuts, chopped
20 g sun dried tomatoes, finely chopped

Cook your pasta according to package directions and keep 1 cup of the pasta water.
Bring a pot with salted water to boil. Add peas, edamame and green beans and cook for 2-3 minutes. Drain and set aside.

In a pan heat the oil over medium heat. Add garlic and cook for 1 minute. Add asparagus and cook until crisp-tender, 2-3 minutes.

Off the heat, add cooked veggies, drained pasta and ricotta cheese and stir to combine. If the sauce is dry you can add the pasta water.
Season to taste and garnish with the peanuts and sun dried tomatoes.

Enjoy!

Foodiality

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Peanut butter cups
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Asparagus and wild garlic soup
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Peanut butter cups
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Asparagus and wild garlic soup