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


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; 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;

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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