"Spaghetti with Ricotta and Spring Vegetables"

Ingredients: 

150g spaghetti - my choice is Garofalo
100g asparagus
150g cauliflower
100g ricotta cheese
2-3 tablespoons vegetable broth
1 lemon
1 garlic clove
basil
olive oil
freshly ground pepper
sea salt

Directions: 

*  In a pot boil water, then add sea salt to taste and 1-2 tablespoons of olive oil, cook spaghetti to "al dente"
 
1. Heat deep pan, add 2 tablespoons of olive oil, then add chopped garlic
2. Cut asparagus and cut cauliflower into florets
3. Add vegetables to the pan, fry until golden, then add vegetable broth and stew for 3-4 minutes
4. Mix ricotta with lemon zest and lemon juice, salt, pepper, and add basil
5. Combine the ricotta mix and the vegetables
6. Toss spaghetti with the sauce, if the consistency is too dry or thick add a little bit of water in which spaghetti was boiled
7. Top with fresh herbs and cheese of your choice

Serve and enjoy!