Ziti With Fresh Asparagus And Toasted Pine Nuts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 green bell pepper
• 1 yellow sweet pepper
• 1 sweet red pepper
• kosher salt
• 1 lb fresh asparagus
• olive oil
• 3 -4 garlic cloves, minced
• 1 tablespoon onion powder
• 1 teaspoon dried basil (rub between fingers to waken flavor)
• 1 tablespoon fresh lemon juice
• 1 cup ricotta cheese
• 1/2 cup plain yogurt
• 1/4 cup sour cream
• 1/4 cup fresh flat-leaf italian parsley, roughly chopped
• 8 ounces ziti pasta, uncooked
• 1/2 cup parmesan cheese, freshly grated
• 3 tablespoons pine nuts, toasted
• fresh ground black pepper, to taste

Recipe

• 1 cut peppers in half, and remove the seeds and membrane.
• 2 place prepared peppers, skin-side up, on an ungreased baking sheet. broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).
• 3 transfer roasted peppers to a bowl of ice water for 5 minutes.
• 4 peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.
• 5 snap off the tough ends of the asparagus; cut into 1-inch pieces.
• 6 steam the asparagus for 2 to 3 minutes, or until crisp-tender. lightly salt and set aside.
• 7 coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. add the peppers, garlic, onion powder and basil; saute for 2 minutes. add the asparagus and saute for 1 minute; stir in the lemon juice.
• 8 remove vegetables from heat, and set aside.
• 9 cook the ziti according to the package directions. meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. stir in the parsley.
• 10 add the ricotta mixture to the peppers and asparagus. gently toss to combine.
• 11 transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. toss well to combine. sprinkle with parmesan cheese, pine nuts and black pepper.