Spring-Summer Ziti

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 large shallots, thinly sliced 3 large garlic cloves, finely chopped

• 1 (28 ounce) can plum tomatoes
• salt and pepper
• 4 sprigs tarragon, leaves removed, chopped (or 1/2 tsp. dried)
• 1/2 cup fresh basil, thinly sliced (10 leaves)
• 1 lb ziti pasta, rigate (with lines)
• 1 lb thin asparagus, trimmed, chopped into 1-inch pieces
• 1 cup frozen peas
• 1 cup ricotta cheese
• 1 cup grated parmigiano-reggiano cheese
• 1 teaspoon lemon zest
• 1/2 lb fresh mozzarella cheese, thinly sliced

Directions

1. 1

   Preheat the oven to 400*F.

2. 2

   Place a large pot of water over high heat and bring to a boil for pasta.

3. 3

   While water is coming to a boil, heat the oil in a large skillet over medium heat.Saute the shallots and garlic for 3-5 minutes, then stir in tomatoes and crush them with a wooden spoon or potato masher. Season the sauce with salt and pepper to taste. Cook for 5 more mintes, then stir in the tarragon and basil and remove from the heat.

4. 4

   While the sauce is simmering, salt the boiling water and cook the pasta to just under al dente-a nice bite left to it. After the pasta has been cooking for 5 minutes, add the asparagus and frozen peas to the pot for a minute or two before draining. Drain the pasta and veggies.

5. 5

   Add the ricotta, half the Parmigiano cheese, and the lemon zest to the hot pasta pot. return the hot pasta to the pot and stir to coat evenly.

6. 6

   Pour half the tomato sauce into a large baking dish. Add all of the ziti and top with the remaining Parmigiano. Bake until the top is brown and bubbly, about 12 minutes. Enjoy!