Farmer's Market Pasta

I love summer.  The markets are full so many brightly colored vegetables and I love when I can throw them all together into one amazing dish.  The combination of garlicky roasted tomatoes, peppery arugula and farm fresh asparagus creates a dish that is as beautiful to look at as it is to eat!  The ricotta adds a bit of creaminess and the parmesan give it a nice little kick.  ENJOY!

Farmer’s Market Pasta

• 1 pint cherry tomatoes

• 3 cloves of garlic

• 1 teaspoon olive oil

• 2 teaspoons balsamic vinegar

• ¾ pound asparagus, woody ends trimmed and cut into 2 inch pieces

• 1 bunch of arugula

• ½ cup ricotta cheese

• ¼ cup freshly grated parmesan cheese

• 4 ounces dry whole grain pasta

• kosher salt and fresh ground black pepper to taste

Heat oven to 400 degrees.  Toss cherry tomatoes, garlic cloves and olive oil in a small ovenproof dish.  Roast in the oven until they start to turn brown, about 45 minutes.  Mix in the balsamic vinegar and set aside.

Bring a large pot of water to a boil.  Add the asparagus and cook 2-3 minutes.  Transfer to a bowl of ice-cold water. Drain and set aside.  Add the pasta to the water and c0ok until al dente (following the directions on the box).

Place the ricotta in a large pasta bowl.  Stir 1/3 cup of the pasta cooking water.  Drain the pasta and immediately toss with the ricotta, tomatoes, arugula, asparagus and Parmesan.  Add a pinch of kosher salt and lots of freshly ground black pepper.  Serve hot.