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Categories:Viewed: 5 - Published at: 6 years ago
Ingredients
- 1 cup frozen lima beans
- 20 baby carrots, cut into quarters lengthwise
- 10 ounces asparagus, trimmed, cut into 1-inch pieces
- 1 pound fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and pepper
- 1/2 cup grated Parmesan
- 3 tablespoons chopped flat-leaf parsley
- 1 cup ricotta
Method
- Bring a large pot of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 minutes (or according to package directions). Drain, reserving 1/2 cup cooking water.
- When fettuccine has cooked for about 5 minutes, melt butter in a large frying pan over mediumhigh heat. Add garlic and saute until fragrant, 1 minute. Add vegetables, season with salt and pepper, and saute until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 cup reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.
- Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.
