1 lb. asparagus
1/2 cup light ricotta cheese
1/2 cup (2 oz.) freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh chives
2 teaspoons grated lemon peel
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 oz. penne (tube-shaped pasta)
1. Peel asparagus stems, if desired. Cut diagonally into 1 1/2-inch pieces.
2. In small bowl, stir ricotta, 1/4 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt and pepper until smooth.
3. Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain. Place in large bowl.
4. Meanwhile, place asparagus in steamer basket over boiling water. Cover and steam 4 to 6 minutes or until just tender. Place asparagus on plate. Whisk 1/3 cup of the steaming liquid into ricotta mixture until smooth.
5. Toss penne with ricotta mixture and asparagus. Pass remaining Parmesan cheese.
4 (1 1/2-cup) servings
Tips for Asparagus:
Asparagus cooks faster and it’s more tender when it’s peeled. It’s not always necessary to peel it, but it’s a good technique when you’re adding asparagus to a dish with other delicate-flavored ingredients.
To remove the outer skin, lay the asparagus on the counter and trim the stem end. Then peel it with a vegetable peeler as you would a carrot, starting just below the tip.
