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Penne With Asparagus and Lemon Cream Sauce (Eating Well)

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“Per serving: 285 calories, 4 g fat, 4 g fiber”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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