Cheesy Pasta Primavera
Prep: 10 min.
Cook: 20 min.
Serves: 6
Cost per serving: $1.46
1 cup frozen lima beans
20 baby carrots, cut into quarters lengthwise
10 oz. asparagus, trimmed, cut into 1-inch pieces
1 lb. fettuccine
2 Tbsp. unsalted butter
2 cloves garlic, minced
Salt and pepper
1/2 cup grated Parmesan
3 Tbsp. chopped flat-leaf parsley
1 cup ricotta
1. Bring a large pot of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 minutes (or according to package directions). Drain, reserving 1/2 cup cooking water.
2. When fettuccine has cooked for about 5 minutes, melt butter in a large frying pan over medium-high heat. Add garlic and sauté until fragrant, 1 minute. Add vegetables, season with salt and pepper, and sauté until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 cup reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.
3. Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.
PER SERVING: 425 Cal., 15g Fat (8g Sat.), 110mg Chol., 5g Fiber, 20g Pro., 55g Carb., 463mg Sod.
Kitchen tip
Swap the beans. Don't care for limas? Try frozen shelled edamame instead.
Other great pasta dishes
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