Asparagus Fusilli with Pickled Onions and Ricotta

Name: Asparagus Fusilli with Pickled Onions and Ricotta
Ingredients: 1½ cups (375 mL/12 oz) cider vinegar (or as much as you need to cover the onions); 1½ cups (375 mL/12 oz) cider vinegar (or as much as you need to cover the onions); Dash of sugar; 1 pound (454 g/16 oz) fusilli; 1 red onion; Dash of Kosher salt; 1 pound (454 g/16 oz) ricotta; 1 pound (454 g/16 oz) asparagus; Dash of extra-virgin olive oil

Preparation info

Difficulty
Easy

Appears in

15 Minute Meals

By Ali Rosen

Published 2024

About

This recipe does require three pots, but not a single one needs to be scrubbed at the end, so in my book it still definitely counts as a quick meal. And it’s worth it because the gusto of the pickled onions melds so gorgeously with the creamy ricotta. It is soothing enough to make any weeknight feel a bit brighter.

Ingredients

1½ cups (375 mL/12 oz) cider vinegar (or as much as you need to cover the onions)

Pasta
Vegetarian

Method

Put a pot of salted water on to boil (make sure not to fill it up too much—you just need enough to cover the pasta, and the less water you have the faster it will heat up).

In a small pot, bring the vinegar up to a boil. Dice the red onion into small pieces. Add the onion to the boiling vinegar, along with a dash of salt and sugar, and mix well. Turn off the heat.

Add the fusill