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Garden Pasta with Dill Tomato Sauce & Ricotta Salata Recipe (with Video)

Sugar-free, Vegetarian, Dairy
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By
joeycooksfoods

Discover our Garden Pasta with Dill Tomato Sauce & Ricotta Salata Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 10min | Cook 20min

Ingredients

Pasta
- 0.5 box cascatelli pasta
- 1 lb Cherry tomatoes, ripe, cut in half lengthwise
- 1 bunch Asparagus, top parts only, cut in half lengthwise
- 1 c kalamata olives, cut in half lengthwise
- 0.25 c Fresh dill, roughly chopped with stems removed
- 1 tbsp Lemon zest, micrograted
- 6 tbsp Olive oil
- 0.5 c Parmesan, micro grated
- 0.25 c ricotta salata
- Salt, to taste
- Pepper, to taste
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Directions

Boiling the water and preparing the pasta
1. Fill a 3 qt sauce pan halfway with water and bring to a boil over high heat.
2. Once water is boiling, stir in 2ish tbsp of salt, give it a minute and add in pasta (½ box serves 2-3 while a full serves 4-5).
3. Boil pasta for about 13ish minutes, or until slightly under ‘al dente’.
Preparing the sauce
1. Warm a 3 qt saute pan over medium-high heat and add a tablespoon of olive oil.
2. Add tomatoes to the pan along with a sprinkle of salt for about 5 minutes, stirring occasionally.
3. While the pasta cooks, add olives and asparagus to the pan, along with another 2 tbsp of olive oil.
4. Stir to combine.
5. Add in lemon zest and 3 tbsp of dill, stir and continue cooking at a steady simmer.
Combining pasta and sauce
1. Once pasta is ready, add it to the pan along with 2 cups of pasta water.
2. Raise the pan’s temperature and stir vigorously for 2-4 minutes.
3. Stir in parmesan and another 2 tbsp of olive oil.
4. Season to taste with salt and pepper.
Serving the dish
1. Serve in a bowl and garnish with ricotta salata, dill and a drizzle of the remaining olive oil.

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