Recipe courtesy of Kelly Senyei
Recipe courtesy of Kelly Senyei
Watch how to make this recipe.
One-Pot Pasta with Asparagus and Ricotta
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 289
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 11 mg
- Sodium
- 644 mg
This recipe is sponsored by Target. Everything cooks in the same pot in this game-changing dinner: the aromatics (onions and garlic), the spring vegetables (asparagus and peas), and even the noodles (no separate pot of boiling water necessary!). It’s finished with lemon, fresh basil and dollops of creamy ricotta.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 289
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 11 mg
- Sodium
- 644 mg
Ingredients
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Directions
- Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
- Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.
