SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Penne with Asparagus & Lemon Cream Sauce


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



  1. Put a large pot of lightly salted water on to boil.
  2. 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.
  3. 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.


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