Ten Minute Pasta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup ricotta cheese
• 1 cup vegetable broth (or chicken broth or wine)
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 thin asparagus spears, cut into 1 1/2-inch pieces
• 1 cup zucchini, diced
• 1 cup summer yellow squash, diced
• 1 (10 ounce) package frozen peas and carrots (or other frozen mixed vegetables)
• 1 lb fettuccine
• 1/2 pint grape tomatoes, halved (or left whole if small)
• 1/4 cup pine nuts, toasted
• 1/3 cup parmesan cheese, grated
• basil leaves, torn

Recipe

• 1 over high heat heat a large pot of water to boiling.
• 2 while water is heating up, in a food processor puree ricota, broth, butter, salt and pepper and then pour into a large serving bowl.
• 3 add pasta to boiling water, after 5 minutes add vegetables (asparagus, zucchini, squash and frozen peas and carrots) and finish cooking until pasta is done. drain well.
• 4 toss pasta with vegetables and the reserved sauce. add tomatoes, pine nuts, parmesan and basil and toss again.