BARILLA ORECCHIETTE

WITH ASPARAGUS, SPINACH, SULTANAS AND RICOTTA SAUCE

La Collezione Orecchiette

Made with

Barilla Orecchiette

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  • 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.

  • 540
    Calories
  • 7.7g
    Total Fat
  • 17.9g
    Protein
  • 93.2g
    Total Carbohydrates

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

  • TO START

    Bring a large pot of water to the boil and add salt.
  • COOK THE PASTA

    Drop the Orecchiette into the water and stir and cook according to the instructions on the pack.
  • 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.

  • COOK THE ASPARAGUS TIPS

    A few minutes before draining the pasta, add the asparagus tips to the water.
  • 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.
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