THREE-CHEESE ZITI WITH RICOTTA, ASPARAGUS AND CHERRY TOMATOES
If you like baked ziti, youâ??ll love our take on this stovetop version with tender asparagus and sweet cherry tomatoes. To get the sauce to just the right consistency, a technique used by many Italian home cooks and chefs alike is to add a little of the starchy pasta cooking liquid to the sauce to give it extra body and a creamy texture.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until almost tender, about 7 minutes. Add the asparagus and cook, stirring occasionally, until the pasta and asparagus are tender, about 3 minutes. Drain, reserving 1/4 cup of the cooking liquid.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and salt and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the ricotta and the reserved cooking liquid until creamy. Add the pasta mixture, mozzarella, Parmesan and basil and toss until well mixed. Serve at once.
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