*this recipe was originally from the NY Times Cooking section but it was adjusted to reflect what I had in my pantry. A photo will be added today- I am working on this from Ascend so I don’t have access to my photos from this computer
lb of asparagus, ends trimmed and cut into pieces
0.5 lb of snow peas
3-5 pieces of turkey bacon
3-5 medium cloves of garlci
2 tbls of olive oil
medium pat of butter
9 oz (or so) of whole wheat fettucine
0.5 cup of skim milk
0.5 cup of shredded parmesan
cup of part skim ricotta
Plan of Attack
Cut the turkey bacon into sm pieces (big dice) and do the same for the garlic and shallot
Pour a tables of olive oil into your medium skillet and when hot, add the garlic and shallot. After about a minute, add the diced turkey bacon. Cook until the shallots are clear and the bacon starts browning.
Put a pot of salted water on to boil and turn on high.
Add the remaining oil and butter, and then add the asparagus and snow peas.
While the vegetables are cooking, add your fettuccine to the boiling salt water.
If the vegetables are tender before the pasta is done, cover and turn on medium low heat.
When the pasta is done, drain it and reserve some pasta water.
Add the pasta, pasta water, skim milk, ricotta and parmesan cheese to the pan with the vegetables, stirring vigorously over medium heat to allow for the ingredients form their own creamy sauce. Add salt, pepper and powdered garlic as needed and serve hot.
My comments: I had ricotta in my fridge and the original recipe called for heavy cream and pecorino romano cheese, but what I made was flavorful so I recommend it. I would also in the future try the original recipe, but I am trying to incorporate this ricotta in everything before it goes bad!