Linguine with Asparagus and Ricotta

Linguine with Asparagus and Ricotta
Linguine with Asparagus and Ricotta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    + box whole grain pasta

  • 4

    Tbsp grated Pecorino Cheese ( I used a 3 cheese blend of parmesan, asiago and romano lots of flavor)

  • 2

    Tbsp chopped flat leaf parsley

  • 1

    lb asparagus trimmed and cut into 1 1/2" pieces

  • 2

    shallots chopped

  • 3

    tsp olive oil

  • 1/2

    tsp salt

  • 1/4

    tsp black pepper

  • 3

    cloves of garlic minced ( I used 5 I LOVE garlic)

  • 1

    lb cremini mushrooms ( I used sliced baby bellas)

  • 1/4

    cup part-skim ricotta cheese

Directions

Preheat oven to 425 and spray a nonstick pan with cooking spray. Toss asparagus pieces and shallots with 1 1/2 tsp of oil and 1/4 tsp salt. Place on baking sheet and roast in oven for 20 minutes stirring halfway through. Cook pasta in boiling water following package directions. Mix 2 Tbsp of the grated cheese with the parsley and set aside. Drain the pasta but RESERVE 3/4 cup of the cooking water to be used later. Heat the remaining 1 1/2 tsp of oil in the pasta pot over medium heat and add the garlic stirring frequently until just golden (about 1 minute) Add the mushrooms, pepper and the remaining 1/4 tsp of salt stirring occasionally until mushrooms are tender about 10 minutes. Stir in pasta then add the asparagus mixture and 1/2 cup of the cooking water. Remove pot from the heat and add the ricotta cheese and remaining 2 Tbsp of shredded cheese mixing well to allow the ricotta to melt. Sprinkle top with the reserved shredded cheese and parsley mixture.

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