Lemon ricotta spring pasta salad

Indulge in the delightful flavors of lemon ricotta spring pasta salad. Treat your taste buds to a perfect blend of creamy ricotta and zesty lemon for a culinary experience like no other.

Ingredients:

• 1 box 1 box Jovial Foods Whole Grain Einkorn Penne Rigate, cooked according to package directions and cooled completely
• 1 cup part-skim ricotta cheese
• Juice from 1/2 a lemon
• 1 teaspoon lemon infused olive oil
• 230g fresh asparagus, blanched
• 230g red and yellow cherry tomatoes, halved
• 1 tablespoon chopped fresh thyme

Instructions:

1. Mix together ricotta cheese, freshly squeezed lemon juice, olive oil, salt, and pepper in a small bowl until thoroughly blended.
2. Place the previously cooked and cooled pasta, blanched asparagus, and cherry tomatoes in a large bowl.
3. Incorporate the ricotta mixture into the large bowl and mix until the pasta and vegetables are evenly covered.
4. Top with chopped fresh thyme.
5. Present dish chilled.

Summary:

• Calories: 2193 kcal
• Fat: 38 g
• Protein: 85 g
• Carbs: 379 g
• Potassium: 2622 mg
• Magnesium: 354 mg