Whole Wheat Penne with Ricotta and Veggies


• 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

asparagus pasta

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.