Prep Time
10 Mins
Cook Time
20 Mins
Yield
6 Servings

How to Make It

Step 1

Bring a large pot of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 minutes (or according to package directions). Drain, reserving 1/2 cup cooking water.

Step 2

When fettuccine has cooked for about 5 minutes, melt butter in a large frying pan over mediumhigh heat. Add garlic and sauté until fragrant, 1 minute. Add vegetables, season with salt and pepper, and sauté until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 cup reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.

Step 3

Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.

You May Like

Ratings & Reviews