BARILLA ORECCHIETTE

WITH ASPARAGUS, SPINACH, SULTANAS AND RICOTTA SAUCE

  • 540
    Calories
  • 7.7g
    Total Fat
  • 17.9g
    Protein
  • 93.2g
    Total Carbohydrates
Share
Print
  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian

Fresh asparagus is the star of this dish, which pairs perfectly with the gentle taste of Ricotta pasta sauce.

Ingredients

Ingredients for 4 people
  • 350g Barilla Orecchiette
  • 1 jar Barilla Ricotta sauce
  • 1/2 onion, finely chopped
  • 2 bunches of asparagus, chopped and tips kept separate
  • 1 bunch English spinach, roughly chopped
  • 1/3 cup of sultanas
  • 60g salted Ricotta, grated
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

Instructions

  1. 1 TO START
    Bring a large pot of water to the boil and add salt.
  2. 2 COOK THE PASTA
    Drop the Orecchiette into the water and stir and cook according to the instructions on the pack.
  3. 3 COOK THE VEGETABLES

    Meanwhile, in a large fry pan, heat a little oil. When hot, cook the onions until golden, then add the asparagus (not the tips) and cook for 2 to 3 minutes. Season with salt and pepper, to taste. Add spinach and sultanas and cook for 2 to 3 minutes, then add the Barilla Ricotta sauce and bring to a simmer.

  4. 4 COOK THE ASPARAGUS TIPS
    A few minutes before draining the pasta, add the asparagus tips to the water.
  5. 5 COMBINE AND SERVE
    Drain the pasta one minute before the suggested time and toss it into the sauce with half a cup of cooking water to allow the pasta to finish cooking in the pan. Serve with salted Ricotta and a drizzle of Extra Virgin Olive oil.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies