recipe

Whole Wheat Penne with Ricotta and Veggies

May 23, 2013 NIMASH garlic bulbs, healthy diet, healthy diet recipes, healthy eating, healthy eating habits, healthy eating plan, healthy food list, healthy food recipes, healthy meals, healthy menus, healthy snack, healthy snacks, healthy snacks for weight loss, list of healthy foods, low cal cookies, pasta salad, vegan diet, vegan food list, vegan foods list, vegan shoes, vegan websites

Ingredients

• 1 cups dry whole wheat pasta
• 3 tbsp. extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 1/2 cup frozen green peas
• 1 onion, chopped
• 3 cloves garlic, sliced
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut diagonally into 1-inch pieces
• 1/2 cup part-skim ricotta cheese

Make it:
Heat oil in a large nonstick skillet over medium heat and add onion and garlic and cook, stirring, until soft and beginning to brown, then add asparagus and peas, cook, stirring frequently for about 5 minutes. Increase heat to medium-high; cook, stirring once halfway through, about 4 minutes then add it to cooked pasta and top it with a dollop of ricotta and a drizzle of olive oil.