Asparagus is such a spring-time vegetable, don’t you think?
Maybe it’s the vibrant green. Or its resemblance to blades of grass.
It just has me thinking spring.
Unfortunately, the weather here is still winter arctic freezing!
SO as much as I want to make light, vibrant dishes, I’m still in need of something to warm me up after the walk home in the biting wind.
And that’s where this dish comes in. The asparagus of sprint time gets roasted for the warm and peppery taste we crave in the cold, and then tossed over spaghetti for the comfort that only a bowl of pasta can provide.
This little dish straddles the seasonal line.
And the best part?
6 ingredients! Total.
- Asparagus
- Spaghetti
- Ricotta cheese
- olive oil
- salt
- pepper
Preheat the oven to 400 and cover a cookie sheet in foil.
Slice you asparagus up into bit-sized chunks, lay on the cookie sheet and drizzle with some olive oil. Season with salt and pepper and toss to coat.
Pop in the oven to roast for about 15- 20 minutes.
Meanwhile, bring a pot of water to a boil and cook your spaghetti.
When your spaghetti is cooked, drain the water and put the pasta back in the pot. Add a scoop of ricotta to the warm pasta and give it a stir until it melts in.
Top with the roasted asparagus and toss.
Dish up in big bowls.
And pray for spring.
Hey, you know how we wear pajamas inside out in hopes of a snow day?
Is there something to bring a Spring day?