Recipe By : Pasta e Verdura
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Ssparagus
1 1/3 c Light ricotta cheese
2/3 c Parmesan cheese -- grated
1/2 c Fresh basil leaves -- minced
1 ts Salt
1/2 ts Black pepper -- freshly ground
8 oz Pasta -- penne
Bring 4 quarts of salted water to a boil in a large pot for cooking
the pasta.
Snap off the tough ends from the asparagus spears. Cut the spears in
half lengthwise (thicker spears should be quartered), then slice them
on the bias into 1" pieces. Steam the asparagus until crisp-tender,
about 2 minutes. Set the cooked asparagus aside.
Combine the two cheeses with the basil, salt, and pepper in a medium
bowl. Set the mixture aside.
While preparing the sauce, cook the pasta. Just before it is done,
carefully remove 1/3 cup of the cooking liquid and stir it into the
cheese mixture. The cheese sauce should be smooth and creamy.
Drain the pasta, making sure that some water still clings to the
noodles. Toss the hot pasta with the ricotta mixture and asparagus.
Mix well to coat the pasta with the sauce. Transfer portions to warm
pasta bowls and serve immediately.
