Ingredients

1 lb asparagus, washed and snapped

1 tablespoon olive oil

Spices of choice: garlic powder & paprika

4 stalks green garlic, greens trimmed slightly, diced

2 cups mushrooms, sliced

1 tablespoon butter

½teaspoon red pepper flakes

1 tablespoon balsamic vinegar

2 cups pasta of choice (I used whole wheat rotini)

1 cup ricotta

¼ cup milk

¼ cup parmesan cheese

Salt & Pepper to taste

1 cup cooked & shredded chicken (optional or use protein of choice!)

Instructions

Preheat oven to 375°.
Toss asparagus in oil, then season generously with spices of choice. I went with salt, pepper, paprika, and garlic powder.
Arrange on a baking sheet lined with parchment paper. When the oven is preheated, transfer the asparagus to the oven and set a timer for 20 minutes.
Next, put a large pot of salted water on the stove and bring to a boil.
While the asparagus bakes, melt the butter in a large saucepan. Add the garlic and mushrooms and cook until mushrooms are softened and browned, and moisture is evaporated. Try to keep the mushrooms spread out and avoid over-stirring. Season with salt and pepper and add the red pepper flakes.
Once the mushrooms are browned, add the balsamic vinegar. Cook until evaporated. Reduce heat to low and keep warm.
By now the water should be boiling. Transfer your pasta to the water and cook according to package instructions.
Now, make your sauce! Whisk together ricotta, milk, and parmesan cheese in a small saucepan until steaming, but don’t bring to a boil. Season with salt and pepper.
Once pasta is cooked, drain and pour in the sauce, stirring until coated.
Top with roasted asparagus and shredded chicken (and a little more parmesan for good measure) and enjoy!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney