Spring Time Pasta

I realized a few days ago (and should have years ago) that in this lifetime we're only going to have so many First Days.  I decided to celebrate the First Day of Spring 2010 with lots of fresh Spring flavors.  

12 oz. wide egg noodles

2 T. olive oil

5 green onions, white and some green, thinly sliced

2 T. chopped fresh sage

1 lb. asparagus, washed, trimmed and sliced on bias about 1 inch in length

2 - 6 oz. bags baby spinach

3 T. unsalted butter, cubed

1 cup ricotta cheese

1/4 cup freshly grated Parmesan cheese

salt and freshly ground black pepper

1/2 t. red pepper flakes

In a large pot of boiling salted water, cook the pasta until al dente.  Drain the pasta thoroughly and reserve 1 cup of pasta water.

While pasta cooks, heat olive oil in a large deep skillet.  Add the green onions and sage and cook over high heat until ligtly browned.  This will take about 2 - 3 minutes.  Add asparagus and cook for an additional 3 - 4 mintues stirring constantly.  Add spinach by handfuls and cook stirring until wilted.  Add the drained pasta, butter and ricotta.  Stir gently and add 3/4 cup of the pasta water. 

Season generously with salt and pepper and add parmesan cheese.  Cook over moderately low heat until the sauce is thick and creamy.  Add the remaining pasta water if needed. 

Serve immediately and top with additional cheese and red pepper flakes.  Next time I'll add some tiny green peas and maybe a little lemon juice to brighten the flavor just a bit.