Spaghetti With Artichokes, Asparagus And Peas - cooking recipe

Ingredients

13.5 oz spaghetti
2 tbsp olive oil
6 oz asparagus, halved on the bias
2 cloves garlic, minced
4 oz frozen peas
1 (10 oz) jar artichoke hearts in brine, drained, halved
9 oz ricotta cheese, crumbled

Preparation

Cook pasta in boiling salted water for 8 mins, or until al dente. Drain.
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Cook asparagus and garlic, stirring, for about 2 mins, or until asparagus is just tender. Add peas and artichokes. Cook for 2 mins.
Add drained spaghetti to asparagus mixture and stir until heated through. Serve pasta topped with ricotta.