Penne With Asparagus and Lemon Cream Sauce (Eating Well) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Per serving: 285 calories, 4 g fat, 4 g fiber Ingredients:
1 teaspoon extra-virgin olive oil |
1 lb asparagus, trimmed and cut into 1-inch diagonal pieces |
2 bunches scallions, trimmed and cut into 1-inch diagonal pieces |
3/4 cup part-skim ricotta cheese |
2 teaspoons freshly grated lemon zest, preferably organic |
12 ounces penne |
salt |
fresh ground pepper |
1/4 cup slivered fresh basil |
Directions:
1. Put a large pot of lightly salted water on to boil.
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. In a large bowl, whisk the ricotta and lemon zest together.
4. Cook penne in the boiling water until just tender, about 10 minutes.
5. Measure out about 1/4 cup of the pasta-cooking water; stir into the ricotta mixture until creamy.
6. Drain penne and mix into the ricotta mixture; toss to coat.
7. Add the vegetables and toss well; season with salt and pepper.
8. Serve, garnished with basil.
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