Bring a large pot of salted water to a boil. Add lima beans and carrots and cook for 4 minutes.

Add asparagus and cook for 1 minute longer. Using a slotted spoon, remove vegetables and rinse in ice water to stop the cooking process.

Add pasta to cooking water and cook according to package directions; drain, reserving 1/2 cup of the cooking liquid.

While pasta is cooking, melt the butter in a large skillet over medium-high heat; add garlic and saute until fragrant, 1 minute.

Add vegetables, season with salt and pepper and saute until tender-crisp, 3 to 4 minutes.

Add cooked and drained pasta and 1/4 cup of the reserved cooking liquid; toss well.

Transfer to a large, shallow serving bowl and toss with Parmesan and parsley. Add Ricotta cheese to the hot pasta, by spoonful; season with salt and pepper and toss gently to combine.

If pasta appears dry, drizzle in a little more cooking water. Serve immediately.