Pasta With Asparagus, Arugula and Ricotta

1. 1

   Bring a large pot of water to a boil, and add a generous amount of salt.

2. 2

   Add the asparagus.

3. 3

   Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick.

4. 4

   Transfer to a bowl of ice-cold water.

5. 5

   Drain and set aside.

6. 6

   Place the ricotta in a large pasta bowl.

7. 7

   Bring the water back to a boil, and add the pasta.

8. 8

   Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time.

9. 9

   Stir 1/3 cup of the pasta cooking water into the ricotta.

10. 10

    Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.