Creamy Vegetable Pasta

This is a deliciously easy weeknight meal. You can add more or less of the vegetables that you like. If you don’t like carrots, add more peas or vice versa. Feel like adding mushrooms; go right ahead!

Don’t be alarmed by the amount of spinach. Trust me, right when you think it’s never going to shrink down, it will.

Don’t forget to salt the pasta water. It’s the perfect time to get the flavor into those noodles.

16 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 the bias about 1 inch in length

Two 6 oz. bags baby spinach

1 cup frozen green peas and carrots, thawed

3 T. unsalted butter, cubed

15 oz. container ricotta cheese

1/3 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

1/2 t. red pepper flakes

A squeeze (or three) of lemon juice

Additional grated Parmesan for topping

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta thoroughly, reserving 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 lightly browned. This will take about 2 to 3 minutes. Add asparagus and cook for an additional 3 to 4 minutes, stirring constantly. Lower heat to medium-high and add spinach by handfuls and cook, stirring until wilted. Add the drained pasta, green peas, butter and ricotta. Stir gently and add ¾ 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 if you’d like.

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