Pasta Verde with Asparagus, Peas

and Lemon Ricotta
Vegetarian
Family-Friendly
Calorie smart
Enjoy with all senses!
Cooking time: 20 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Honey
0 Grams

Instructions

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1 Boil pasta
Bring a large pot of lightly salted water to a boil and cook the penne pasta for 8–10 minutes or until "al dente". Reserve some of the cooking water, otherwise drain and keep warm.
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2 Prep veggies
Meanwhile, rinse asparagus, green beans and broccoli. Remove woody asparagus stems, and cut asparagus to 3 cm pieces. Remove green bean stems and cut to 3 cm pieces. Separate broccoli to small florets. Peel and crush garlic cloves.
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3 Boil veggies
Bring a pot of lightly salted water to a boil and add broccoli. Boil for 2 minutes, then add the asparagus and green beans, and boil for another 2–3 minutes. Drain well.
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4 Mix ricotta and lemon
Place ricotta to a small bowl. Carefully wash and dry lemon. Grate the zest with a fine blade. Juice the lemon. Add 0,5/0,75/1 tsp of the grated zest and 1,5/2,25/3 Tbsp of lemon juice to the ricotta. Add honey. Mix well.
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5 Fry veggies
Heat oil in a large pan over medium high heat. Fry the boiled broccoli, asparagus and green beans with the crushed garlic, for 2 minutes. Grate parmesan and add in, as well as the green peas. Add a splash of the reserved pasta cooking water. Do a taste test, and season with salt and pepper to taste.
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6 Combine
Combine the veggie mixture with the cooked and drained pasta. Add fresh basil leaves. Divide to plates and spoon the lemon ricotta on top.
Tips for fussy eaters
Serve the lemon ricotta separately.
Pro tip
Keep the colours fresh and green! Boil the asparagus for a short time and add the peas at the very end.

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