May 18, 2015

Organic meatless pasta recipe

Hi! Lately I've been craving somewhat light dishes that do not involve meat or heavy oils. I came across this recipe and fell in love with it. Major points go to the fact that the meal can be ready in under 20 minutes. And if you are like me and have long hours at work - this recipe is a true finding. 

The time saver for this go-to spring dish is cooking the vegetables with the pasta. It’s an easy technique that works with many veggies.

1 pinch table salt, for cooking pasta (or to taste)
8 oz uncooked linguini, or spaghetti
1 pound(s) uncooked asparagus, ends trimmed, sliced diagonally into 1-in pieces
3/4 cup(s) frozen green peas
3/4 cup(s) part-skim ricotta cheese
10 tsp grated Parmesan cheese, Parmigiano-Reggiano, divided
1 tsp olive oil, extra virgin
1 tsp minced garlic
1 tsp lemon zest, (or more to taste)
1/2 tsp table salt
1/8 tsp black pepper, freshly ground (or more to taste)
1/4 cup(s) fresh mint leaves, or basil, chopped

1. Bring a large pot of salted water to a boil; add pasta and cook until almost al dente, about 5 minutes. Add asparagus and peas and return to a boil; cook until pasta and vegetables are tender, about 4 minutes more. Drain pasta and vegetables, reserving 1 cup of cooking liquid; set aside.
2. In a serving bowl, combine ricotta, 2 tablespoons Parmesan cheese, oil, garlic, lemon zest, 1/2 teaspoon salt, pepper and 1/4 cup reserved cooking liquid.
3. Add pasta, vegetables and mint (or basil leaves) to bowl; toss to mix and coat, adding more cooking liquid if desired. Serve sprinkled with remaining 4 teaspoons Parmesan cheese and additional pepper and/or lemon zest, if desired. Yields about 1 1/4 cups per serving.

That's it!!! I hope you will try it and it will become a staple in your home cooked meals, just like it became in my house:)

Bye, bye

Warmly, Olha

P.S. I like my SanPellegrino with this meal. Perfect for true foodies :)