Penne With Ricotta and Asparagus
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Sea salt
- 1¼pounds thick asparagus, ends trimmed
- 1pound penne rigate
- 1clove garlic, peeled
- 15ounces whole-milk ricotta
- 2tablespoons olive oil
- ⅔cups freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
766 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 99 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 35 grams protein; 916 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. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into ⅛ -inch slices, leaving tips intact.
- Step 2
Bring the water back to a boil and add the penne.
- Step 3
Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and ¼ cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Private Notes
Comments
If the large serving bowl is ceramic, does rubbing it with garlic make any difference? I did use the garlic on the bowl, but could not taste the garlic at all later. I thought the dish could have used a bit more seasoning? In lieu of that, we sprinkled ours with tarragon vinegar, which added an additional interesting taste.
Also, I roasted the asparagus instead of boiling it, and I liked the roasted taste quite a bit.
This is fast and delicious. I chopped a clove of garlic and added it along with some halved grape tomatoes. Great for color and added taste. Asparagus from our garden was added bonus.
This is a delicious recipe. I sautéed shrimp in olive oil, butter, and garlic to top it off, which was a nice addition. My recipe rotation just got a boost.
I also added lots of lemon zest and a pinch of red pepper flakes and cracked black pepper. Still a bit bland, but super easy and fast.
I thought this would be a bit bland, so I added lemon zest, plus several grinds of black pepper when serving - delicious with these additions.
Will add some prosciutto next time
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