Pasta with Almond Ricotta & Spring Vegetables

• 2 cups Blanched Almonds, Soaked In Water For 8 - 12 Hours And Drained
• 1 cup Water
• 1/2 teaspoons Salt
• 1 whole Lemon, Juiced And Zested
• 12 ounces, weight Your Favorite Pasta, Gluten Free Or Regular
• 1 teaspoon Olive Oil
• 1 clove Garlic, Minced
• 2 cups Broccoli Florets
• 13 pounds Asparagus, Cut Into 1-inch Pieces
• 13 pounds Sugar Snap Peas
• 2 cups Cherry Or Grape Tomatoes
• Salt To Taste
• Pepper To Taste
• Lemon Wedges For Squeezing On Top, If Desired

1. 1.
2. Add soaked and drained almonds, water, salt, lemon juice, and lemon zest into a blender or food processor and blend until smooth.
3. Set aside.
4. 2.
5. Cook pasta according to package directions.
6. 3.
7. While pasta is cooking, heat a large saute pan over medium heat.
8. Add the olive oil and the garlic and stir for a minute.
9. Then add all of the vegetables and cook for about 5 7 minutes or until heated through and tender.
10. 4.
11. In a large bowl, add the almond ricotta, cooked and drained pasta and vegetables.
12. Stir well until pasta and vegetables are coated with ricotta mixture.
13. 5.
14. Season with salt and pepper to taste.
15. 6.
16. Squeeze lemon slices over the top, if desired.
17. Serve and enjoy!

water, water, salt, lemon, favorite pasta, olive oil, clove garlic, broccoli florets, sugar, cherry, salt, pepper, lemon wedges

Taken from tastykitchen.com/recipes/main-courses/pasta-with-almond-ricotta-spring-vegetables/ (may not work)