Spring-Summer Ziti

Name: Spring-Summer Ziti
Ingredients: 2 tablespoons extra virgin olive oil; 3 large shallots, thinly sliced 3 large garlic cloves, finely chopped; 1 (28 ounce) can plum tomatoes; salt and pepper; 4 sprigs tarragon, leaves removed, chopped (or 1/2 tsp. dried); 1/2 cup fresh basil, thinly sliced (10 leaves); 1 lb ziti pasta, rigate (with lines); 1 lb thin asparagus, trimmed, chopped into 1-inch pieces; 1 cup frozen peas; 1 cup ricotta cheese; 1 cup grated parmigiano-reggiano cheese; 1 teaspoon lemon zest; 1/2 lb fresh mozzarella cheese, thinly sliced

13 ingredients

6 steps

Ingredients

2 tablespoons extra virgin olive oil
3 large shallots, thinly sliced 3 large garlic cloves, finely chopped
1 (28 ounce) can plum tomatoes
salt and pepper
4 sprigs tarragon, leaves removed, chopped (or 1/2 tsp. dried)
1/2 cup fresh basil, thinly sliced (10 leaves)
1 lb ziti pasta, rigate (with lines)
1 lb thin asparagus, trimmed, chopped into 1-inch pieces
1 cup frozen peas
1 cup ricotta cheese
1 cup grated parmigiano-reggiano cheese
1 teaspoon lemon zest
1/2 lb fresh mozzarella cheese, thinly sliced

Directions

1

Preheat the oven to 400*F.
2

Place a large pot of water over high heat and bring to a boil for pasta.
3

While water is coming to a boil, heat the oil in a large skillet over medium heat.Saute the shallots and garlic for 3-5 minutes, then stir in tomatoes and crush them with a wooden spoon or potato masher. Season the sauce with salt and pepper to taste. Cook for 5 more mintes, then stir in the tarragon and basil and remove from the heat.
4

While the sauce is simmering, salt the boiling water and cook the pasta to just under al dente-a nice bite left to it. After the pasta has been cooking for 5 minutes, add the asparagus and frozen peas to the pot for a minute or two before draining. Drain the pasta and veggies.
5

Add the ricotta, half the Parmigiano cheese, and the lemon zest to the hot pasta pot. return the hot pasta to the pot and stir to coat evenly.
6

Pour half the tomato sauce into a large baking dish. Add all of the ziti and top with the remaining Parmigiano. Bake until the top is brown and bubbly, about 12 minutes. Enjoy!