Pasta Shells with Spring Vegetables



My Recipes via Southern Living.


★★★★★ 1 vote

15 Min
10 Min
Stove Top


  • 1/2 lb
    fresh asparagus
  • 8 oz
    sugar snap peas (i accidentally bought snow peas)
  • 1 c
    ricotta cheese (reduced fat ricotta cheese not recommended)
  • 1 Tbsp
    fresh lemon juice, to taste
  • 2 tsp
    lemon zest, divided
  • 1/4 tsp
  • 1 tsp
  • 1/2 lb
    medium pasta shells
  • 2 Tbsp
    olive oil
  • 4
    red radishes, thinly sliced
  • 1 Tbsp
    fresh mint, chopped
  • ·
    pea tendrils/shoots, for garnish
  • ·
    cracked black pepper, to taste

How to Make Pasta Shells with Spring Vegetables


  1. Snap off the tough ends of the asparagus then cut into 1-inch pieces. Slice snap peas in half.
  2. In a small prep bowl stir together ricotta, lemon juice, 1 teaspoon zest, and 1/4 teaspoon salt. Taste and adjust. I added more lemon juice and lemon zest.
  3. Bring a large stockpot of water to a boil over high heat. Add 1 teaspoon salt; return to a boil. Add pasta; boil, stirring occasionally, 9 minutes or until al dente. Toss in the asparagus and sugar snap peas; cook 2 minutes.
  4. Drain pasta mixture, *reserving* 1/4 cup of the pasta water. Return cooked pasta mixture to the stockpot. Stir in 1 tablespoon olive oil, radishes, and 1/4 cup of the reserved pasta water. Stir to coat.
  5. Spread about 2/3 of ricotta mixture on a serving platter. Top with pasta mixture. Dollop with remaining ricotta mixture. Drizzle with olive oil. Garnish with chopped fresh mint and lemon zest. Arrange the pea shoots/tendrils around the edge of the platter. Add cracked pepper to taste. Serve immediately.

Printable Recipe Card

About Pasta Shells with Spring Vegetables

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian

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