Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 pound asparagus, trimmed and 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 freshly grated lemon zest
- 12 ounces penne
- Salt & freshly ground pepper, to taste
- 1/4 cup slivered fresh basil
Cooking Directions
Step 1
Put a large pot of lightly salted water on to boil.
Step 2
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.
Step 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 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 Info
- Serving: Per serving
- Calories: 285
- Carbohydrates: 48g
- Fat: 5g
- Protein: 13g
- Dietary Fiber: 4g
- Saturated Fat: 2g
- Monounsaturated Fat: 2g
- Cholesterol: 10mg
- Potassium: 275mg
- Sodium: 99mg
- Exchanges: 3 starch, 1/2 vegetable, 1/2 medium-fat meat
- Carbohydrate Servings: 3