Penne With Asparagus, Ricotta And Lemon

1. 1

   Bring a large pot of light salted water to a boil for cooking the penne.

2. 2

   Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.

3. 3

   Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.

4. 4

   Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.

5. 5

   Pass the remaining parmesan separately.

6. 6

   One serving is 11/2 cups.

7. 7

   VARIATION: Penne with Spinach, Ricotta, and Lemon.

8. 8

   In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.