Asparagus Primavera

Ingredients

• 1 pkg (15 oz/450 g) egg noodles
• 2 cups chopped asparagus or fiddleheads
• 1 zucchini
• 1 tbsp olive oil
• 1 lemon
• 2 tsp Herb & Garlic Dip Mix
• 4 cups baby spinach
• 1 cup ricotta cheese or cottage cheese

Preparation

1. In Multipurpose Pot, boil noodles for 4–6 minutes, until tender. Just before draining, add asparagus and zucchini and boil for about 1 minute, until tender-crisp. Set aside 1 cup cooking water, then drain.
2. Return noodles and vegetables to pot. Stir in oil, lemon peel and juice, Herb & Garlic Dip Mix and spinach. Moisten with some of the reserved water, if necessary. Spoon into bowls and top with ricotta.