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Grilled asparagus, spinach and ricotta pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious vegetarian pasta: light, easy, and healthy!
Ingredients:
  • 400g large shell pasta
  • 2 bunches asparagus, trimmed
  • Olive oil cooking spray
  • 18.20 gm olive oil
  • 4 green onions, trimmed, thinly sliced diagonally
  • 100g baby spinach leaves
  • 200g fresh low-fat ricotta cheese, crumbled
Instructions:
  • Boil pasta in a large pot of salted water according to package instructions until al dente.
  • Preheat a chargrill on high heat while lightly coating asparagus with oil. Season with salt and pepper. Grill asparagus in two batches, turning occasionally, for 3 to 4 minutes until tender. Transfer to a cutting board, chop into 5cm lengths, and set aside.
  • Save 2 tablespoons of pasta cooking liquid, then keep the pasta warm.
  • In a saucepan over medium-high heat, sauté green onions in hot oil for 1 minute, stirring frequently.
  • Combine the pasta and reserved cooking liquid with the asparagus, spinach, and ricotta in a saucepan. Season with salt and pepper. Heat on medium-low, mixing well until the ricotta is warm and the spinach wilts slightly. Serve in bowls. Enjoy!

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