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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
To make this simple one-skillet pasta dish full of bright, springtime flavors and a pleasing mix of textures, we use store-bought fresh linguine. We cook the pasta in only 3 cups of water; the starch the noodles release as they simmer creates a thickened liquid that’s the basis of the sauce. Most jarred marinated artichoke hearts are quartered; if yours are whole or halved, cut them into smaller pieces. Jars come in different sizes, but a 10-ouncer will yield the right amount of drained artichokes for the recipe. Look for asparagus spears that are about as thick as a pencil so they cook to tender-crisp doneness in the right amount of time.
cup whole-milk ricotta cheese
cup lightly packed fresh mint, finely chopped
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