Penne with Asparagus & Lemon Cream Sauce

Name: Penne with Asparagus & Lemon Cream Sauce
Total time: 35 min
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; ¾ cup part-skim ricotta cheese; 2 teaspoons freshly grated lemon zest; 12 ounces penne; Salt & freshly ground pepper, to taste; ¼ cup slivered fresh basil

Rating: 2 stars

1 Rating
1 Review

Strike while the asparagus is fresh--it's loaded with nutrients, and gives this quick pasta the very taste of spring. Source: EatingWell Magazine, March/April 1999

EatingWell Test Kitchen

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
¾ cup part-skim ricotta cheese
2 teaspoons freshly grated lemon zest
12 ounces penne
Salt & freshly ground pepper, to taste
¼ cup slivered fresh basil

Directions

Step 1

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

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

266 calories; 4.2 g total fat; 1.8 g saturated fat; 10 mg cholesterol; 94 mg sodium. 334 mg potassium; 48 g carbohydrates; 8.4 g fiber; 3 g sugar; 13.3 g protein; 887 IU vitamin a iu; 10 mg vitamin c; 112 mcg folate; 142 mg calcium; 3 mg iron; 98 mg magnesium;

Exchanges:

3 starch, 1/2 vegetable, 1/2 medium-fat meat

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