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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

425 calories; fat 15g; saturated fat 8g; protein 20g; carbohydrates 55g; fiber 5g; cholesterol 110mg; sodium 463mg.