Cheesy Pasta Primavera
1 c frozen lima beans
20 baby carrots, cut into quarters lengthwise
10 oz asparagus, trimmed, cut into 1-inch pieces
1 lb fettuccine
2 T unsalted butter
2 cloves garlic, minced
Salt and pepper
1/2 c grated Parmesan
3 T chopped flat-leaf parsley
1 c ricotta
Bring a large pat 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 min. (or according to pkg directions.) Drain, reserving 1/2 c cooking water.
When fettuccine has cooked for about 5 min., melt butter in a large frying pan over medium-high heat. Add garlic and saute until fragrant, 1 min. Add vegetables, season with salt and pepper, and saute until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 c 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.
Makes 6 Servings 9 WW Points