Pasta With Asparagus, Arugula and Ricotta
Updated April 11, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
- Salt
- ¾pound penne, fusilli or other shaped pasta
- ½cup fresh ricotta
- 2tablespoons extra virgin olive oil
- A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
- Freshly ground pepper
- ⅓cup freshly grated Parmesan
Nutritional analysis per serving (4 servings)
489 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 20 grams protein; 515 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
- Step 2
Place the ricotta in a large pasta bowl.
- Step 3
Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir ⅓ cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
- Advance preparation: Have everything prepped and ready to go hours ahead of time, then throw together this pasta at the last minute.
Private Notes
Comments
Very good, but sauce needed more contrast - acid (lemon juice) and herbs (herbs de Provence) worked.
My asparagus was a little thicker, so I sautéed in garlic, olive oil, and a little white wine....added some peas....gave it the kick it needed.
My Italian grandmother used nutmeg, rather than cinnamon. Either way, it's a great addition. I agree a good dose of black pepper is in order. Excellent spring recipe
Made as directed, except that I added some grated nutmeg to the sauce and, after tasting, a squeeze of lemon and some extra parmesan. Cooking times were accurate, texture was nice, but this was very bland
I made this yesterday while I normally don't rush to change things we tried it with no changes. It had nice flavors but was too bland so we added more pepper, some salt and nutmeg. It was great, full of summer flavors. We would consider lemon in the future.
This recipe is bland. It needed a lot of adjustments and additions to be edible, so I rated it at 1 star. Without additional lemon, nutmeg, red pepper flakes, and salt, it just tasted milky.
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