How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Penne and Asparagus with Ricotta Cheese?

You need 8 ingredients. The key ingredients include: 1 (14 1/2-ounce) box of fiber-enriched penne pasta (I used Ronzoni Smart Taste Penne Rigate), 1 pound trimmed asparagus, cut into 2-inch diagonal pieces, 2 teaspoons freshly minced garlic, 1 cup low-fat ricotta cheese (I used Precious, which is the same as Sorrento in various parts of the country), and more.

Is Penne and Asparagus with Ricotta Cheese suitable as pasta & noodles?

Yes, Penne and Asparagus with Ricotta Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Penne and Asparagus with Ricotta Cheese?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne and Asparagus with Ricotta Cheese Recipe

Name: Penne and Asparagus with Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2-ounce) box of fiber-enriched penne pasta (I used Ronzoni Smart Taste Penne Rigate); 1 pound trimmed asparagus, cut into 2-inch diagonal pieces; 2 teaspoons freshly minced garlic; 1 cup low-fat ricotta cheese (I used Precious, which is the same as Sorrento in various parts of the country); 1 tablespoon extra virgin olive oil; 1/4 cup reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section); Sea salt and freshly ground black pepper, to taste; Crushed red pepper flakes, to taste, optional

Penne and Asparagus with Ricotta Cheese – a delicious recipe with penne pasta, trimmed asparagus, garlic, low-fat ricotta cheese, extra virgin olive oil, Parmesan cheese. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 (14 1/2-ounce) box of fiber-enriched penne pasta (I used Ronzoni Smart Taste Penne Rigate)
1 pound trimmed asparagus, cut into 2-inch diagonal pieces
2 teaspoons freshly minced garlic
1 cup low-fat ricotta cheese (I used Precious, which is the same as Sorrento in various parts of the country)
1 tablespoon extra virgin olive oil
1/4 cup reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
Sea salt and freshly ground black pepper, to taste
Crushed red pepper flakes, to taste, optional

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Quick Info

Servings
4 servings
Calories
284 kcal
Category
Pasta & Noodles

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Penne and Asparagus with Ricotta Cheese

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