2 leeks - remove dark green portion. slice light green and white parts. Soak in water to cleen
1 tbsp oil
2 tbsp basil
2 tbsp parsley
1/4 tsp garlic powder
1 cup ricotta cheese
1 lb rigatoni pasta
1 1/2 cups green peas
salt and pepper to taste
1/2 cup mozzarella cheese
Instructions
Preheat oven to 425.
Toss the sliced asparagus and leeks with the oil.
Place the asparagus and leeks on a baking pan,
toss in the oven and roast 15 minutes.
Stir the herbs into the ricotta.
Bring a pot of water to boil for pasta.
Add pasta and cook 1 minute short of al dente
instructions on box.
Scoop out 1/4 cup of pasta water, add peas, and
cook 1 minute.
Drain pasta and peas.
Add the pasta and peas back to the pot, stir in
ricotta, pasta water, and veggies.
Season with salt and pepper.
Add mixture to greased 9x13 baking dish and cover
with mozzarella.
Broil until cheese melts - about 5 minutes.
Enjoy!
Originally Submitted
4/11/2017
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