Penne With Asparagus, Ricotta and Lemon

1. 1

   Peel asparagus stems, if desired.

2. 2

   Cut diagonally into 1 1/2-inch pieces.

3. 3

   In a bowl, stir ricotta, 1/2 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt and pepper until smooth.

4. 4

   Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain.

5. 5

   Place in large bowl.

6. 6

   Meanwhile, place asparagus in steamer basket over boiling water.

7. 7

   Cover and steam 4 to 6 minutes or until just tender.

8. 8

   Place asparagus on plate.

9. 9

   Whisk 1/2-2/3 cup of the steaming liquid into ricotta mixture until smooth.

10. 10

    Toss penne with ricotta mixture and asparagus.

11. 11

    Top with remaining Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.