Wednesday, July 18, 2012

Rigatoni With Asparagus, Ricotta and Lemon

I am leaving for the shore tomorrow (really it’s the beach because we are going to Rehoboth, which is in Delaware; if it were Jersey, it’d be the Shore) and I wanted to make something quick to post.  I  have one word to say: Oh. My. Goodness.

Ok, that’s three words, but if you make this, you’ll know what I mean.  Creamy, lemony and nutty goodness on a plate! Serve with a nice Italian red wine.  See you in a week!

Penne With Asparagus, Ricotta and Lemon

1/2 cup reduced fat ricotta cheese
1/4 cup grated parmesan cheese (freshly, divided)
2 tbsps fresh parsley (chopped)
2 tsps lemon zest (freshly grated)
2 tsps lemon juice
1/2 tsp salt (taste)
Black pepper to taste(fresh ground)
2 cups whole wheat penne (I used whole wheat rigatoni)
1 lb asparagus (stem ends snapped off cut into 1 12 inch lengths 2 cups)
A handful of pine nuts

1.  Bring a large pot of light salted water to a boil for cooking the penne.

2.  Stir together the ricotta, parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.

3.  Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.

4.  Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce and pine nuts.
Please try this…it is soooooo good and quite satisfying


Mary's Corner said...

This looks delicious and I will definitely be making this...I love that combination of lemon with pasta....

KnitOne, PearlOnion said...

Hey Mary...let me know how you like it! -- Joann