Lemon Spring Vegetable Pasta

Name: Lemon Spring Vegetable Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (1-pound) package Orecchiette Pasta; 1/2 pound asparagus, peeled, trimmed and cut into 1-inch pieces; 1/4 pound sugar snap peas, trimmed; 1/4 cup DeLallo Lemon Juice Plus; 1 tablespoon finely grated lemon zest; 1/4 cup DeLallo Organic Extra Virgin Olive Oil; 1 1/2 cups DeLallo Whole-Milk Ricotta; Salt and pepper; DeLallo Grated Parmesan Cheese

Delicious springtime pasta at its finest! Sweet sugar snap peas and tender green asparagus are tossed in a lemony olive oil sauce with fresh ricotta for a colorful dish that can be eaten hot or cold.

Prep Time

5min
Cook Time

20min
Total Time

25min
Serving Size

4-6

Category Title Pasta
Cuisine Type Italian
Level Simple

Recipe By: Delallo

Ingredients

1 (1-pound) package Orecchiette Pasta
1/2 pound asparagus, peeled, trimmed and cut into 1-inch pieces
1/4 pound sugar snap peas, trimmed
1/4 cup DeLallo Lemon Juice Plus
1 tablespoon finely grated lemon zest
1/4 cup DeLallo Organic Extra Virgin Olive Oil
1 1/2 cups DeLallo Whole-Milk Ricotta
Salt and pepper
DeLallo Grated Parmesan Cheese

Directions

Bring a large pot of water to a boil, add salt and then the pasta. Cook until al dente. Drain and set aside in a serving bowl.
Meanwhile, cook the asparagus and peas in a simmering pot of water for 3 minutes. Drain and add to the pasta. Toss with the lemon juice, zest, olive oil, ricotta, salt and pepper. Mix well.
Serve with grated Parmesan cheese.

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Keywords:

lemon vegetable pasta , lemon veggie pasta , spring vegetable pasta , lemon pasta with vegetables