Pasta Primavera with green vegetables & ricotta
A spring-like pasta with crunchy green asparagus, peas and sugar snap peas, refined with creamy ricotta and a hint of lemon zest. A light, fresh dish that harmonizes wonderfully with a Lugana or a Vermentino.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main course, Vegetarian
Cuisine Italian, Mediterranean
Servings 2 People
Calories 520 kcal
For the Pasta Primavera:
- 200 g Pasta z. e.g. tagliatelle or penne
- 100 g green asparagus cut into 3 cm long pieces
- 80 g Peas fresh or frozen
- 80 g Sugar snap peas halved
- 1 Tbsp olive oil
- 1 Garlic clove finely chopped
- 100 g Ricotta
- 30 g Parmesan cheese Freshly grated
- Juice and zest of ½ lemon
- Salt & pepper to taste
To garnish:
- Fresh basil or mint
- Additional Parmesan cheese to taste
Cook pasta:
Bring a large pan of salted water to the boil and cook the pasta al dente according to the instructions on the packet.
Save about 100 ml of pasta water, then drain the pasta.
Prepare the vegetables:
Heat the olive oil in a large pan and lightly sauté the chopped garlic.
Add the green asparagus and sauté for about 3 minutes.
Add the peas and mangetout and fry for a further 2 minutes.
Season with salt & pepper.
Combining sauce & pasta:
Add the cooked pasta directly to the pan with the vegetables.
Add the ricotta, parmesan and lemon zest.
Gradually stir in some of the reserved pasta water until you have a creamy but light sauce.
Serve:
Divide the pasta between two plates.
Garnish with fresh basil or mint.
Sprinkle with additional Parmesan if desired.
Recommended side dishes
Crispy ciabatta with olive oil & sea salt
Rocket salad with lemon vinaigrette
Grilled cherry tomatoes with balsamic reduction
Calories: 520kcalCarbohydrates: 65gProtein: 22gFat: 18g
Keyword green asparagus, Lugana, Pasta, Peas, Primavera, Ricotta, Spring, Sugar snap peas, Vegetarian, Vermentino, Wine & Food Pairing