Fusilli pasta with tomato, ricotta cheese and asparagus

Casa Radicci/Recipes/Fusilli pasta with tomato, ricotta cheese and asparagus
Recipes

Fusilli pasta with tomato, ricotta cheese and asparagus

18 July 2016 By

Execution time
20′

Kcal
500

Ingredients
200 gr. Fusilli pasta
2 Ripe tomatoes
5-6 Asparagus
100 gr. di Ricotta
1 Onion
6 Basil leaves

Extra virgin olive oil, salt and pepper

Dice onion into small cubes. Cook it with oil in a pan, until golden, then add sliced tomatoes, 3 basil leaves and 1 glass of water. Cook over medium heat for 10 min until tomatoes will be smooth. Add salt and pepper. Meanwhile, clean the asparagus and cut the hard part of the stalk. Cook them in hot water for 5 min, then drain them and add them to the tomato sauce. Cook the fusilli in abundant boiling salted water, drain them and put them in the pan with the other ingredients. Before serving, add ricotta and the remaining basil leaves.