Author Notes
Spring is here! No more hot soups and heavy casseroles — we’re all craving light, bright and refreshing food, and this Lemon Ricotta Spring Pasta Salad is just that! Whole Grain Pasta, beautiful heirloom cherry tomatoes, and one of my favorite spring veggies — asparagus all wrapped up bright and refreshing flavors of fresh lemon juice, lemon infused olive oil and ricotta cheese.
This recipe was originally posted on Take A Bite Out of Boca. Read more at http://takeabiteoutofboca.com/2015/04/lemon-ricotta-spring-pasta-salad.html —Shaina Wizov
Continue After Advertisement
Ingredients
-
1 box
1 box Jovial Foods Whole Grain Einkorn Penne Rigate, cooked according to package directions and cooled completely
-
1 cup
part-skim ricotta cheese
-
Juice from 1/2 a lemon
-
1 teaspoon
lemon infused olive oil
-
8 ounces
fresh asparagus, blanched
-
8 ounces
red and yellow cherry tomatoes, halved
-
1 tablespoon
chopped fresh thyme
Directions
-
Combine ricotta, lemon juice, olive oil, salt and pepper in a small bowl and whisk until well combined.
-
Add cooked and cooled pasta, blanched asparagus and cherry tomatoes to a large bowl.
-
Stir in the ricotta mixture and toss until the pasta and vegetables are coated.
-
Sprinkle with fresh thyme.
-
Serve cold.
See what other Food52ers are saying.