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Ricotta, Asparagus and Arugula Pasta

February 8, 2011 By Delia

Asparagus and arugula are known for their aphrodisiac qualities. Here’s an interesting dish perfect for the love month. If you are planning a romantic dinner, this would be perfect. Pair it with wine and fresh fruits.

Ingredients:

350 grams thin asparagus, woody ends snapped off, cut into 1-inch lengths

350 grams spaghetti, fettuccine or linguine noodles

1/2 cup fresh ricotta

1 cup heavy cream

2 tablespoons extra virgin olive oil

3 cloves of garlic, minced

1 tightly packed cup of baby arugula or wild arugula leaves, rinsed and spun dry

Salt and pepper to taste

1/3 cup freshly grated Parmesan

1 teaspoon grated lemon peel

3 tablespoons lemon juice

Wash the asparagus and cut the ends. Slice it into 1-2 inch pieces.

In a pot boil water and add salt. Cook the asparagus for 2-5 minutes or depending on how thick they are. After, transfer it to a bowl of ice cold water. Drain and set aside.

In the same pot, add 2 tablespoons of cooking oil. Cook pasta according to instructions or until al dente.

In a saucepan over medium low fire, heat the olive oil. Sauté the garlic for 2-3 minutes. Lower the heat and pour in the cream. Mix in the ricotta cheese and lemon juice.

Combine the pasta, asparagus, arugula and the cheese mixture in a big bowl. Mix well and season it with salt and pepper.

Sprinkle with Parmesan cheese and lemon zest before serving. Serve warm.

Photo Courtesy Of: wolfsavard

Filed Under: Pasta Please, Uncategorized, Vegetable Recipes, Vegetarians are Fun Tagged With: aphrodisiac, arugula, asparagus, pasta, ricotta, ricotta asparagus and arugula pasta, valentines recipe

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