Penne With Asparagus, Ricotta and Lemon
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 lbs asparagus
- 1 cup ricotta cheese
- 1 cup freshly grated parmesan cheese, divided
- 4 tablespoons chopped fresh chives
- 4 teaspoons grated lemon peel
- 4 teaspoons lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 16 ounces penne (tube-shaped pasta)
directions
- Peel asparagus stems, if desired. Cut diagonally into 1 1/2-inch pieces.
- In a bowl, stir ricotta, 1/2 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt and pepper until smooth.
- Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain. Place in large bowl.
- Meanwhile, place asparagus in steamer basket over boiling water. Cover and steam 4 to 6 minutes or until just tender. Place asparagus on plate. Whisk 1/2-2/3 cup of the steaming liquid into ricotta mixture until smooth.
- Toss penne with ricotta mixture and asparagus. Top with remaining Parmesan cheese.
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RECIPE SUBMITTED BY
MARIA MAC
Andover, 61
<p>I am from Andover, Ma. We have a place in Maine where we spend most of the summer. I have a wonderful husband in my life that I thank God for everyday. I love to cook and bake. It relaxes me. And I love it when I see the smiles on peoples faces when they love what I have cooked. Thanks to all of you and your recipes this happens alot!</p>