Pasta With Sugar Snap Peas, Asparagus, Ricotta And Brown Butter Recipe

Name: Pasta With Sugar Snap Peas, Asparagus, Ricotta And Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces whole wheat pasta, such as rotini; 1 tablespoon olive oil; 1 onion, sliced thin; 5 ounces snap peas, cut into 1/2-inch lengths; 1 bunch asparagus, tips only (top inch or so); 1/2 lemon, juice of; coarse salt, to taste; fresh ground pepper, to taste; 1/4 cup butter; 1 tablespoon thinly sliced mint; 1 tablespoon minced lemon zest; 6 tablespoons fresh ricotta; 1/4 cup toasted coarsely chopped hazelnuts

Servings: persons

8 ounces whole wheat pasta, such as rotini
1 tablespoon olive oil
1 onion, sliced thin
5 ounces snap peas, cut into 1/2-inch lengths
1 bunch asparagus, tips only (top inch or so)
1/2 lemon, juice of
coarse salt, to taste
fresh ground pepper, to taste
1/4 cup butter
1 tablespoon thinly sliced mint
1 tablespoon minced lemon zest
6 tablespoons fresh ricotta
1/4 cup toasted coarsely chopped hazelnuts

1
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
2
Heat oil in medium saute pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
3
Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to saute pan, and add 1/2 cup of pasta cooking water to pan.
4
Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
5
Season with salt and pepper.
6
Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
7
Stir mint and lemon zest into pasta and divide pasta among four bowls.
8
Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces whole wheat pasta, such as rotini, 1 tablespoon olive oil, 1 onion, sliced thin, 5 ounces snap peas, cut into 1/2-inch lengths, and more.

Yes, Pasta With Sugar Snap Peas, Asparagus, Ricotta And Brown Butter falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Sugar Snap Peas, Asparagus, Ricotta And Brown Butter

How did you like this recipe?

Frequently Asked Questions