STROZZAPRETI WITH WILD ARUGULA AND ASPARAGUS
This recipe is from the vegetarian cookbook Mediterranean Harvest. Use wild asparagus if you can get ahold of it, otherwise choose the most slender stalks available. The author created this recipe from a medley of dishes enjoyed in and around Croatia. Although the recipe calls for strozzapreti, you may substitute with any pasta you like.
Provided by Eat Your Vegetables
Categories Vegetable
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and add a generous amount of salt. Add the asparagus, cook for 2 minutes, and transfer with a slotted spoon to a bowl of cold water. Drain and set aside.
- Bring the water back to a boil and add the pasta. Cook until al dente. Stir 2 T of the pasta cooking water into the ricotta.
- Drain the pasta and toss at once with the asparagus, ricotta, olive oil, arugula, Parmesan and pepper to taste. Serve hot.
Nutrition Facts : Calories 383, Fat 11.6, SaturatedFat 4.2, Cholesterol 18.4, Sodium 132.4, Carbohydrate 54, Fiber 3.1, Sugar 1.9, Protein 15.3
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