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Add a photoServings: 4
Ingredients
- 2 lb asparagus
- 1 1/3 c. ricotta cheese light
- 2/3 c. grated Parmesan cheese
- 1/2 c. fresh basil leaves chopped
- 1 tsp salt
- 1/2 tsp black pepper freshly grnd
- 8 ounce pasta penne
Directions
- 1. Bring 4 qts of salted water to a boil in a large pot for cooking the pasta.
- 2. Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pcs. Steam the asparagus till crisp-tender, about 2 min. Set the cooked asparagus aside.
- 3. Combine the two cheeses with the basil, salt, and pepper in a medium bowl. Set the mxiture aside.
- 4. While preparing the sauce, cook the pasta. Just before it is done, carefully remove 1/3 c. of the cooking liquid and stir it into the cheese
- mix. The cheese sauce should be smooth and creamy.
- 5. Drain the pasta, making sure which some water still clings to the noodles. Toss the warm pasta with the ricotta mix and asparagus. Mix well to coat the pasta with the sauce. Transfer portions to hot pasta bowls and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 128 | 29% |
| Total Fat 14.35g | 18% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 927mg | 39% |
| Potassium 493mg | 14% |
| Total Carbs 51.25g | 14% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.17g | 3% |
| Protein 25.82g | 41% |
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