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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