adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Penne with Ricotta and Asparagus
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spring penne pasta with asparagus, creamy ricotta, Parmesan, garlic, and a hint of nutmeg.
Ingredients:
  • Salt
  • 1 1/4 pound thick asparagus, woody ends trimmed
  • 1 pound penne pasta
  • 1 clove garlic, peeled and mashed
  • 15 ounces ricotta cheese
  • 2 tablespoons extra virgin olive oil
  • 2/3 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Nutmeg
Instructions:
  • Prepare the asparagus: Cook it in boiling salted water for about 4 minutes until tender yet firm. Transfer to an ice bath to cool and halt the cooking process.
  • Slice the asparagus into thin 1/8-inch diagonal pieces, keeping the tips whole.
  • Revitalize the water by bringing it to a vigorous boil before gently introducing the penne pasta.
  • Prepare the ricotta sauce: During the penne cooking process, enhance a large serving bowl's flavor by rubbing it with the mashed garlic. Remove and discard the garlic. Combine the ricotta, olive oil, and 1/4 cup of pasta cooking water in the bowl, mixing thoroughly.
  • Combine the cooked penne with the ricotta mixture, asparagus, and half of the Parmesan. Season with salt, pepper, and nutmeg to taste. If needed, adjust consistency with reserved pasta water.
  • Serve alongside the remaining grated Parmesan cheese in a separate bowl for guests to sprinkle over their dish.

Similar Recipes