Penne with Asparagus & Lemon Cream Sauce
http://www.eatingwell.com/recipes/penne_with_asparagus_lemon_cream_sauce.html
From EatingWell: March/April 1999, The Essential EatingWell Cookbook (2004)Strike while the asparagus is fresh—it's loaded with nutrients, and gives this quick pasta the very taste of spring.
6 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 pound 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
- 12 ounces penne
- Salt & freshly ground pepper, to taste
- 1/4 cup slivered fresh basil
Preparation
- Put a large pot of lightly salted water on to boil.
- Heat oil in a large skillet over medium heat. Add asparagus and scallions and cook, stirring occasionally, until the vegetables are tender and browned in places, 10 to 12 minutes.
- Meanwhile, whisk ricotta and lemon zest in a large bowl. Cook penne until just tender, about 10 minutes. Measure out 1/4 cup of the pasta-cooking water; stir into ricotta mixture until creamy. Drain the 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.
Nutrition
Per serving : 285 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 10 mg Cholesterol; 48 g Carbohydrates; 13 g Protein; 4 g Fiber; 99 mg Sodium; 275 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1/2 vegetable, 1/2 medium-fat meat