Ten Minute Pasta

Name: Ten Minute Pasta
Ingredients: 1/2 cup ricotta cheese; 1 cup vegetable broth (or chicken broth or white wine); 1 tablespoon butter; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 thin asparagus spears, cut into 1 1/2-inch pieces; 1 cup zucchini, diced; 1 cup summer yellow squash, diced; 1 (10 ounce) package frozen peas and carrots (or other frozen mixed vegetables); 1 lb fettuccine; 1/2 pint grape tomatoes, halved (or left whole if small); 1/4 cup pine nuts, toasted; 1/3 cup parmesan cheese, grated; basil leaves, torn

14 ingredients

4 steps

Ingredients

1/2 cup ricotta cheese
1 cup vegetable broth (or chicken broth or white wine)
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
6 thin asparagus spears, cut into 1 1/2-inch pieces
1 cup zucchini, diced
1 cup summer yellow squash, diced
1 (10 ounce) package frozen peas and carrots (or other frozen mixed vegetables)
1 lb fettuccine
1/2 pint grape tomatoes, halved (or left whole if small)
1/4 cup pine nuts, toasted
1/3 cup parmesan cheese, grated
basil leaves, torn

Directions

1

Over high heat heat a large pot of water to boiling.
2

While water is heating up, in a food processor puree ricota, broth, butter, salt and pepper and then pour into a large serving bowl.
3

Add pasta to boiling water, after 5 minutes add vegetables (asparagus, zucchini, squash and frozen peas and carrots) and finish cooking until pasta is done. Drain well.
4

Toss pasta with vegetables and the reserved sauce. Add tomatoes, pine nuts, parmesan and basil and toss again.