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Basil Ricotta Spaghetti with Asparagus and Corn

Ingredients
  • FLAVIS Spaghetti 1 package
  • Low Sodium Chicken or Vegetable Broth 1 cup
  • Part Skim Ricotta 1 cup
  • Basil, chopped ¼ Cup
  • Parmesan Cheese, grated ¼ Cup
  • Olive Oil ¼ Cup + 2 Tbsp
  • Salt ½ Tsp
  • Pepper ¼ Tsp
  • Asparagus, cut into 1 inch pieces 2 cups
  • Corn 1 cup
  • Pine Nuts 2 tbsp
  • Lemon Juice 2 tbsp
Preparation
6 servings (1 ½ cups)
  1. Cook pasta according to package directions.
  2. Meanwhile, in a large bowl combine the ricotta, parmesan cheese, basil, 1/4th cup olive oil, salt and pepper and set aside.
  3. In a large skillet heat 2 tablespoons of olive oil. Add the corn and asparagus and sauté over medium high heat, stirring occasionally. Add in the pine nuts and toast, stirring constantly, for 2 minutes, or until they start to turn golden brown.
  4. Add 1 cup of warm broth and the ricotta mixture to the reserved pasta noodles and toss together until incorporated. Add the asparagus and corn mixture and gently mix together. The sauce will thicken as it sits. Place in a serving platter and pour the lemon juice over the top. Serve warm.

Prep Time: 20 min - Cook Time: 10 min - Total Time: 30 min

 

Recipe by Brittany Sparks, RDN, CSR owner of Nutrition by Brittany, LLC. www.nutritionbybrittany.com

Nutritional values
Serving Size: 1 ½ Cups
Calories 567 kcal
Protein 8.7 g
Carbohydrates 84 g
Total Fat 18.9 g
Saturated Fat 5.8 g
Dietary Fiber 7.9 g
Sodium 363 mg
Potassium 297 mg
Phosphorus 170 mg
Calcium 180 mg
Ingredients
  • FLAVIS Spaghetti 1 package
  • Low Sodium Chicken or Vegetable Broth 1 cup
  • Part Skim Ricotta 1 cup
  • Basil, chopped ¼ Cup
  • Parmesan Cheese, grated ¼ Cup
  • Olive Oil ¼ Cup + 2 Tbsp
  • Salt ½ Tsp
  • Pepper ¼ Tsp
  • Asparagus, cut into 1 inch pieces 2 cups
  • Corn 1 cup
  • Pine Nuts 2 tbsp
  • Lemon Juice 2 tbsp
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