This dish comes together so fast and is such a light, yet creamy, pasta with the ricotta cheese, a ton of fresh lemon juice and all the green roasted veggies. The best part about this pasta is you can easily make it into your own by using your favorite vegetables or whatever you have in your refrigerator. I also love to add grilled shrimp, chicken or salmon to add some protein!

Recipe by: The Culinary Nest

MAKES

4 large or 6 smaller servings

Prep Time: 20 minutes

Total Time: 30 minutes

INGREDIENTS

1 bunch asparagus, stems removed and cut into 2” pieces

1 bunch broccoli, stem removed and cut into florets

3-4 tablespoons extra virgin olive oil

Salt & pepper

1 lb. dry fettuccine noodles

2 cups reserved pasta water

16 oz. ricotta cheese

1 lemon, zest & juice

2 tablespoon Worcestershire

1/4 cup half & half

2 cups fresh spinach

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

1/4 teaspoon pepper

Toppings: shredded or grated parmesan cheese, fresh parsley, basil and/or chives

METHOD

1. Preheat the oven to 375˚F. On two foil lined baking sheets, evenly spread out the asparagus on one and the broccoli on the other. Drizzle both with the olive oil and toss to coat and generously season with salt and pepper. Roast the asparagus for about 12 minutes, or until just tender to a fork. Roast broccoli for about 15-18 minutes until tender. Remove and set aside.

2. While the vegetables are roasting, in a large pot cook the pasta in salted water according to the packaging instructions. Reserve 2 cups of the pasta water from the pot prior to draining the pasta, this step is important as it will help loosen the pasta sauce! Drain the pasta and set aside.

3. In the same pot used to cook the pasta whisk together the ricotta cheese, lemon juice, Worcestershire, half & half and about 1 cup of the pasta water over medium low heat. Season with the crushed red pepper, 1/2 tsp salt & 1/4 tsp pepper. Stir for about 2-3 minutes until it is well incorporated and heated through. Taste for seasoning and add more salt or pepper, or even lemon juice, as needed.

4. One the sauce is heated, add the 2 cups of spinach for about 1-2 minutes until wilted. Stir in the pasta and toss with tongs until evenly coated. If the sauce has thickened too much, add more pasta water as needed to thin, it should easily coat the noodles.

5. Now add in the roasted asparagus and broccoli, I like to mix in about 3/4 of the veggies and save some to top once plated.

6. Plate your beautiful pasta, top with the rest of the veggies, parmesan cheese, lemon zest and any fresh herbs you love!