This isn’t the prettiest dish I’ve ever made, but it’s awfully tasty despite it’s homely appearance. As always, the vegetables are completely changeable based on your own preferences.
The sauce is just ricotta cheese diluted with a little pasta water. The vegetable flavors, particularly the tomatoes, are absorbed into the cheese, giving it a light fresh taste.
I really like pastas like this because they’re so easy and quick to make. It amounts to little more than chopping, cooking and mixing.
I used tomato, broccoli and asparagus. Lemon and garlic infused extra flavor.
Linguine with Vegetables
1 head broccoli, broken into small pieces
1/2 bunch asparagus, chopped
8 plum tomatoes, diced
2 cloves of garlic, minced
linguine (or other long pasta)
1 cup fat free ricotta cheese
juice of 1 lemon
salt and pepper
1. Cook pasta as directed.
2. In a large pan heat olive oil and saute garlic until fragrant, about one minute. Add tomatoes and broccoli and cook for roughly 5 minutes. Add asparagus and lemon juice. Cook until asparagus is soft but still slightly crisp.
3. Add ricotta cheese and about 1/2 cup of pasta water to the vegetables, mix. More or less pasta water can be used to achieve the desired consistency for the sauce.
4. Drain pasta and toss with vegetables. Serve and enjoy.