Penne With Asparagus, Ricotta and Lemon

Step 1

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

Step 2

Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.

Step 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.

Step 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.

Step 5

Pass the remaining parmesan separately.

Step 6

One serving is 11/2 cups.

Step 7

VARIATION: Penne with Spinach, Ricotta, and Lemon.

Step 8

In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.