Recipe

Lightly sauced pasta primavera with ricotta

Jul 27, 2013 2:00pm
  • 10 mins preparation
  • 12 mins cooking
  • Serves 4
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Ingredients

Lightly sauced pasta primavera with ricotta
  • 500 gram shell pasta
  • 1 1/2 cup frozen or fresh baby peas
  • 2 1/2 tablespoon olive oil
  • 30 gram butter
  • 4 clove garlic, minced
  • 1 bunch asparagus, trimmed, tips removed and stalk sliced
  • 2 zucchinis, cut into ribbons using vegetable peeler
  • 2 teaspoon finely grated lemon zest
  • 1 1/2 tablespoon lemon juice
  • 1/2 cup finely grated parmesan sea salt and cracked black pepper
  • 2 tablespoon extra virgin olive oil
  • 1 cup ricotta cheese, broken into pieces
  • extra parmesan, finely grated, to serve

Method

Lightly sauced pasta primavera with ricotta
  • 1
    Cook pasta according to packet instructions. Add peas in final 2 mins of cooking. Drain, keeping 1/2 cup pasta water.
  • 2
    Heat olive oil, butter and garlic in frying pan over medium-high heat. When oil starts to sizzle, add asparagus and toss for 2 mins.
  • 3
    Add zucchini and lemon zest to pan and cook for 30 secs. Add lemon juice, parmesan and reserved pasta water. Cook for 1 min, stirring pan to emulsify sauce.
  • 4
    Stir through pasta, peas and extra virgin olive oil. Season with salt and pepper to taste.
  • 5
    Serve pasta in bowls, topped with ricotta and extra parmesan.

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