Farmer’s Market Pasta

May 30th, 2013

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I love summer.  The markets are full so many brightly colored vegetables and I love when I can throw them all together into one amazing dish.  The combination of garlicky roasted tomatoes, peppery arugula and farm fresh asparagus creates a dish that is as beautiful to look at as it is to eat!  The ricotta adds a bit of creaminess and the parmesan give it a nice little kick.  ENJOY!

Farmer’s Market Pasta

  • 1 pint cherry tomatoes
  • 3 cloves of garlic
  • 1 teaspoon olive oil
  • 2 teaspoons balsamic vinegar
  • ¾ pound asparagus, woody ends trimmed and cut into 2 inch pieces
  • 1 bunch of arugula
  • ½ cup ricotta cheese
  • ¼ cup freshly grated parmesan cheese
  • 4 ounces dry whole grain pasta
  • kosher salt and fresh ground black pepper to taste

Heat oven to 400 degrees.  Toss cherry tomatoes, garlic cloves and olive oil in a small ovenproof dish.  Roast in the oven until they start to turn brown, about 45 minutes.  Mix in the balsamic vinegar and set aside.

Bring a large pot of water to a boil.  Add the asparagus and cook 2-3 minutes.  Transfer to a bowl of ice-cold water. Drain and set aside.  Add the pasta to the water and c0ok until al dente (following the directions on the box).

Place the ricotta in a large pasta bowl.  Stir 1/3 cup of the pasta cooking water.  Drain the pasta and immediately toss with the ricotta, tomatoes, arugula, asparagus and Parmesan.  Add a pinch of kosher salt and lots of freshly ground black pepper.  Serve hot.

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