Three-Cheese Ziti with Ricotta, Asparagus and Cherry Tomatoes

By gvcathy

Ingredients

• 8 ounces ziti or penne pasta
• 3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until almost tender, about 7 minutes. Add the asparagus and cook, stirring occasionally, until the pasta and asparagus are tender, about 3 minutes. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and salt and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the ricotta and the reserved cooking liquid until creamy. Add the pasta mixture, mozzarella, Parmesan and basil and toss until well mixed. Serve at once.