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.