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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


Recipe Summary test

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; carbohydrates 48g; dietary fiber 8.4g; sugars 3.4g; fat 4.2g; saturated fat 1.8g; cholesterol 9.6mg; vitamin a iu 886.8IU; vitamin c 9.7mg; folate 112.4mcg; calcium 141.7mg; iron 3mg; magnesium 98.4mg; potassium 334mg; sodium 94.1mg; thiamin 0.4mg.

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