Penne with Asparagus and Lemon Cream Sauce

By Bostoncook

Essential Eating Well

Ingredients

• 1 tsp olive oil
• 1 lb asparagus, trimmed ans cut into 1-inch diagonal pieces
• 2 bunches scallions, trimmed and cut into 1-inch diagonal pieces
• 3/4 cup part-skim ricotta cheese
• 2 teaspoons lemon zest
• 12 ounces penne pasta
• 1/4 cup fresh basil

Preparation

Step 1

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

2. Heat oil in a large skillet over medium heat. *** asparagus ans scallions and cook, stirring occasionally, unil the veggies 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; toss to coat. Add veggies and toss well. Season with salt and pepper. Serve, garnished with basil.

loved this - although the ratio of pasta to veggies was a bit much. Used the barilla multigrain penne. David wasn't as crazy about this as I was, but I thought it was excellent.