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.