Strike while the asparagus is fresh--it's loaded with nutrients, and gives this quick pasta the very taste of spring.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1999


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

266 calories; protein 13.3g 27% DV; carbohydrates 48g 16% DV; exchange other carbs 3; dietary fiber 8.4g 34% DV; sugars 3.4g; fat 4.2g 6% DV; saturated fat 1.8g 9% DV; cholesterol 9.6mg 3% DV; vitamin a iu 886.8IU 18% DV; vitamin c 9.7mg 16% DV; folate 112.4mcg 28% DV; calcium 141.7mg 14% DV; iron 3mg 17% DV; magnesium 98.4mg 35% DV; potassium 334mg 9% DV; sodium 94.1mg 4% DV; thiamin 0.4mg 36% DV.

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Rating: 2 stars
Bland and Not Creamy Does anyone have tips for cooking with ricotta? I keep trying it but just never like it as a substitute for fattier cheeses/butter in sauces. This was super fast and healthy but I didn't really enjoy it. Pros: Healthy Quick Cons: Lacking in flavor not at all creamy Read More