One-Pot Pasta Primavera with Summer Veggies & Ricotta

Serves 4


  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 12-ounce box orrechiette (or other short dried pasta)
  • 1 bunch asparagus, ends trimmed and cut into 1" pieces
  • 2 cups broccolini, ends trimmed and cut into 1" pieces
  • 1 cup frozen peas
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup full-fat ricotta
  • zest and juice of 1 lemon
  • 1 tablespoon butter
  • to serve: parmesan, chopped basil, flaky salt, freshly ground black pepper

  1. In a dutch oven or large skillet with straight sides, heat olive oil over medium. Sauté sliced garlic for about a minute, until it starts turning golden.
  2. Add 4 cups hot water, the kosher salt, and the orecchiette. Cook until almost al dente (about 10 min) stirring often and adding a little more water if it all evaporates.
  3. Add asparagus, broccolini, and frozen peas. Stir for about 3 minutes until veggies start to soften.
  4. Add tomatoes, ricotta, zest and juice of lemon, and butter, and stir until the pasta is coated in the sauce and tomatoes just start to soften, 1 - 2 minutes.
  5. Divide among bowls, top with parmesan and basil, season with salt and pepper to taste, and eat!