Spring-summer Ziti
Total Time: 47 mins
Preparation Time: 15 mins
Cook Time: 32 mins
Ingredients
- Servings: 6
- 2 tablespoons extra virgin olive oil
- 3 large shallots, thinly sliced 3 large garlic cloves, finely chopped
- 1 (28 ounce) can plum tomatoes
- salt and pepper
- 4 sprigs tarragon, leaves removed, chopped (or 1/2 tsp. dried)
- 1/2 cup fresh basil, thinly sliced (10 leaves)
- 1 lb ziti pasta, rigate (with lines)
- 1 lb thin asparagus, trimmed, chopped into 1-inch pieces
- 1 cup frozen peas
- 1 cup ricotta cheese
- 1 cup grated parmigiano-reggiano cheese
- 1 teaspoon lemon zest
- 1/2 lb fresh mozzarella cheese, thinly sliced
Recipe
- 1 preheat the oven to 400*f.
- 2 place a large pot of water over high heat and bring to a boil for pasta.
- 3 while water is coming to a boil, heat the oil in a large skillet over medium heat.saute the shallots and garlic for 3-5 minutes, then stir in tomatoes and crush them with a wooden spoon or potato masher. season the sauce with salt and pepper to taste. cook for 5 more mintes, then stir in the tarragon and basil and remove from the heat.
- 4 while the sauce is simmering, salt the boiling water and cook the pasta to just under al dente-a nice bite left to it. after the pasta has been cooking for 5 minutes, add the asparagus and frozen peas to the pot for a minute or two before draining. drain the pasta and veggies.
- 5 add the ricotta, half the parmigiano cheese, and the lemon zest to the hot pasta pot. return the hot pasta to the pot and stir to coat evenly.
- 6 pour half the tomato sauce into a large baking dish. add all of the ziti and top with the remaining parmigiano. bake until the top is brown and bubbly, about 12 minutes. enjoy!
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