chelsea'srecipes

1 package fresh pasta of your choice

1 bunch asparagus

1 medium yellow onion, diced

2 tsp minced fresh garlic

1 24-oz can diced tomatoes

1 tsp balsamic vinegar

3/4 cup fresh whole-milk ricotta

1. Heat the oven to 400F. Trim the tough ends (the lower 1/3) from the asparagus and lightly drizzle with olive oil and salt, then roast about 8 minutes (or until fork-tender).

2. In a heavy-bottomed saucepan, heat a little olive oil and cook the onion until just translucent, adding the garlic for the last minute or two of cooking and stirring constantly to prevent burning.

3. Add the tomatoes and turn down the heat. Let the sauce simmer 10-20 minutes.

4. Meanwhile, cook the pasta according to package directions (fresh pasta should only take a couple of minutes).

5. Stir the balsamic vinegar and ricotta into the sauce, and season to taste.

6. Just before serving, cut the roasted asparagus into 1″ pieces and toss it with the pasta and tomato sauce.