Penne with Asparagus & Lemon Cream Sauce

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Penne with Asparagus & Lemon Cream Sauce

Penne with Asparagus & Lemon Cream Sauce

Strike while the asparagus is fresh—it's loaded with nutrients, and gives this quick pasta the very taste of spring.

Serves 6

Prep Time 35 min

Total Time 35 min.


  • 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.

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