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
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.
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.
Cut asparagus into small bite-sized pieces.
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.