1 bunch (about 1 pound) young asparagus, trimmed and cut into 1-inch pieces
1 cup (about 4 ounces) broccoli florets
4 zucchini (2 golden and 2 green), peeled, seeds removed and julienned
4 tablespoons extra virgin olive oil, divided
½ cup diced yellow onion
2 teaspoons minced garlic
12 button mushrooms, sliced
½ cup tomatoes, diced
2 tablespoons butter
¾ cup light cream
3 tablespoons ricotta cheese, divided
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
¼ cup frozen baby peas, thawed
¼ cup shaved Parmigiano-Reggiano
1 Bring a 6- to 8-quart pot of salted water to a boil. Add asparagus and cook, uncovered, for 20 seconds; remove immediately with a slotted spoon and transfer to a bowl of ice water. Repeat this process with broccoli florets, but boil for 1 minute. Repeat again with julienned zucchini, boiling for 1 minute. Keeping zucchini separate, drain vegetables in a colander and set aside.
2 In an 8- to 10-inch skillet, sauté onion and garlic in 1 tablespoon olive oil until fragrant. Add mushrooms and sauté for about 1 minute. Transfer to a bowl.
3 Place tomatoes in same skillet with remaining olive oil and simmer, stirring occasionally, until softened, about 3 minutes. Remove from heat and cover to keep warm.
4 In a saucepan, simmer butter, cream, 2 tablespoons ricotta and chopped herbs, stirring until sauce thickens. Set aside over low heat to keep warm.
5 Add zucchini strips to skillet with tomatoes and sauté for 1 minute. Add cream sauce and cook for another minute. Remove from heat, add remaining vegetables (including thawed peas) and toss.
6 Top with Parmigiano-Reggiano plus remaining ricotta, crumbled, and serve immediately.
Serves 4. Per serving: 407 calories, 31 g fat (12.5 g saturated fat), 52 mg cholesterol, 12 g protein, 20 g carbohydrates, 5.5 g fiber, 215 mg sodium