Penne With Asparagus and Lemon Cream Sauce (Eating Well)
"Per serving: 285 calories, 4 g fat, 4 g fiber"
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
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
- Put a large pot of lightly salted water on to boil.
- 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.
- In a large bowl, whisk the ricotta and lemon zest together.
- Cook penne in the boiling water until just tender, about 10 minutes.
- Measure out about 1/4 cup of the pasta-cooking water; stir into the ricotta mixture until creamy.
- Drain penne and mix into the ricotta mixture; toss to coat.
- Add the vegetables and toss well; season with salt and pepper.
- Serve, garnished with basil.
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Reviews
-
This was ok. I only used half as much scallions as the recipe called for, and I think it would have been better using them all. The overwhelming flavor was lemon. It just didn't seem to blend well together as a dish. -
This was ok. I added some crab to ours since I had some to use up and I seasoned the crab with lemon pepper and cooked in a bit of butter and lemon juice. It was a nice addition and that is where most our flavor came from, so I have to assume that the recipe as stated would be a bit bland. The sauce was not real creamy, but somewhat gritty and the lemon didn't really stand out at all. We used Wheat penne for ours.
