Penne with Ricotta Asparagus and Lemon

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 … Continue reading Penne with Ricotta Asparagus and Lemon