 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I came across this recipe and thought it looked great for a harried week night supper. I also think this is very adaptable to what is on hand in the frige. Recipe source: Redbook (July 2005) Ingredients:
1/2 cup ricotta cheese |
1 cup vegetable broth (or chicken broth or white wine) |
1 tablespoon butter |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 thin asparagus spears, cut into 1 1/2-inch pieces |
1 cup zucchini, diced |
1 cup summer yellow squash, diced |
1 (10 ounce) package frozen peas and carrots (or other frozen mixed vegetables) |
1 lb fettuccine |
1/2 pint grape tomatoes, halved (or left whole if small) |
1/4 cup pine nuts, toasted |
1/3 cup parmesan cheese, grated |
basil leaves, torn |
Directions:
1. Over high heat heat a large pot of water to boiling.
2. While water is heating up, in a food processor puree ricota, broth, butter, salt and pepper and then pour into a large serving bowl.
3. Add pasta to boiling water, after 5 minutes add vegetables (asparagus, zucchini, squash and frozen peas and carrots) and finish cooking until pasta is done. Drain well.
4. Toss pasta with vegetables and the reserved sauce. Add tomatoes, pine nuts, parmesan and basil and toss again.
|
|