Bring a large pot of water to a boil; cook pasta one minute less than package directions.
In a skillet sauté garlic with 2 tablespoons olive oil, add artichokes, sauté for three minutes until slightly brown. Add peas, asparagus and thyme; cook three more minutes, season with salt and pepper.
Meanwhile, mix 1 cup ricotta with salt, pepper and remaining olive oil, set aside.
Drain pasta reserving ½ cup pasta cooking water, toss all together over high heat.
Plate on individual plates and top with a dollop of remaining ricotta before serving.
