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Spring Vegetable Pasta Recipe


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     Spring Vegetable Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   7

1 bunch asparagus - remove woody stems and slice
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

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!

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