Pasta with Almond Ricotta Spring Vegetables
Ingredients
- FOR THE RICOTTA:
- 2 cups Blanched Almonds, Soaked In Water For 8 - 12 Hours And Drained
- 1 cup Water
- ½ teaspoons Salt
- 1 whole Lemon, Juiced And Zested
- FOR THE PASTA:
- 12 ounces, weight Your Favorite Pasta, Gluten Free Or Regular
- 1 teaspoon Olive Oil
- 1 clove Garlic, Minced
- 2 cups Broccoli Florets
- ⅓ pounds Asparagus, Cut Into 1-inch Pieces
- ⅓ pounds Sugar Snap Peas
- 2 cups Cherry Or Grape Tomatoes
- Salt To Taste
- Pepper To Taste
- Lemon Wedges For Squeezing On Top, If Desired
Instructions
Pasta with Almond Ricotta & Spring Vegetables serves 6 original recipe by tastykitchen.com.
Organization Tags
Tags easily organize your Recipe Library
Comments