Asparagus Ricotta Penne

Ingredients for Asparagus Ricotta Penne (serves 4 small plates)

  • 2 cups of organic penne pasta
  • 4 to 6 asparagus, washed and ends trimmed
  • 4 tablespoons of ricotta, drained
  • wedge of lemon
  • 1 teaspoon lemon zest
  • extra virgin olive oil, enough for a light drizzle
  • coarse salt and freshly ground pepper

Directions for Asparagus Ricotta Penne

  1. In a large sauce pan, bring salted water to a boil.  Once boiling add pasta.  Stir occasionally to prevent the noodles from sticking.  Cook 8 - 12 minutes.  
  2. Strain noodles from water, reserve water to blanch asparagus.  After blanching for 2 to 3 minutes, place asparagus into a ice bath for 1 minute.  Place asparagus onto paper towels to pat dry.
  3. Cut asparagus into small bite-sized pieces.  
  4. Toss together penne noodles, asparagus, ricotta, and lemon zest.  Salt and pepper to taste.  Squeeze 1 wedge of lemon over the pasta and drizzle lightly with olive oil.  May serve warm or at room temperature.