Estimated read time: Less than a minute
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Spring Green Pasta
Ingredients:
2 tablespoons roasted garlic, minced
1 cup edamame, defrosted
1 cup sugar snap peas, blanched, shocked, cut into 1 inch pieces
2 cups asparagus tips and tops, blanched, shocked, cut into 2 inch pieces
1 cup artichoke hearts, quartered
1 red pepper, roasted, peeled, diced
1/2 cup cream
1 1/2 cups ricotta cheese
2 oz. fresh basil, chiffonade
1/2 bunch parsley, minced
1 lb. whole grain pasta, cooked
Directions:
1. In small sauce pan heat cream to a scald.
2. Add in ricotta cheese and keep at a low heat.
3. Heat a large sauté pan to medium high heat.
4. Lightly coat bottom of the pan with oil.
5. Add garlic and edamame.
6. Sauté for 2 minutes, add asparagus, peas, artichokes and roasted red pepper. Sauté just until heated. Add basil and parsley.
7. Toss vegetable mixture with pasta.
8. Ladle sauce over pasta and toss to coat.
9. Enjoy!