Elizabeth Cecil/Food 52
Yield
Serves 6

This recipe originally appeared on food52.com.

Rather than layering noodles with loads of ground meat, cheese, and tomato sauce (which is delicious during a snowstorm but not my favorite when it's 80° and sunny), you boil the long, wide noodles (alternatively, break them up before you boil) and toss them with a hefty dose of lemony ricotta cheese flecked with fresh mint and a load of minced chives. No need to turn on the oven.

Then comes the fun part: loading on the greens. I like to add both quickly sautéed early summer beauties (in this case asparagus and peas) as well as punchy raw greens (watercress is a personal favorite, but baby arugula is also delicious).

This is just the kind of meal that tastes best eaten on the front porch or on a picnic blanket in the backyard. And the best part, it only takes twenty minutes from start to finish.

Consider this recipe a lighter, more casual way to enjoy lasagna, that crowd favorite, for a summery weeknight dinner.

How to Make It

Cook noodles.
Meanwhile, mix together ricotta, lemon, mint and chives. Toss with cooked noodles. 
Lightly sauté asparagus and peas. Mix with noodles.
Add in remaining ingredients.

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