Penne With Asparagus and Lemon Cream Sauce (Eating Well)

1. 1

   Put a large pot of lightly salted water on to boil.

2. 2

   Meanwhile, heat oil in a large skillet over medium heat; add asparagus and scallions; cook/stir occasionally, until the vegetables are tender and browned in places, 10-12 minutes.

3. 3

   In a large bowl, whisk the ricotta and lemon zest together.

4. 4

   Cook penne in the boiling water until just tender, about 10 minutes.

5. 5

   Measure out about 1/4 cup of the pasta-cooking water; stir into the ricotta mixture until creamy.

6. 6

   Drain penne and mix into the ricotta mixture; toss to coat.

7. 7

   Add the vegetables and toss well; season with salt and pepper.

8. 8

   Serve, garnished with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.