PENNE WITH ASPARAGUS, RICOTTA AND LEMON
This recipe is from the Reader's Digest, Magic foods for better blood sugar book. I don't eat a lot of pasta because let's face it, it's just not that healthy, or low fat. But there are times where I crave pasta and am always looking for a healthy, fast and tasty version to have on hand. This serves nice with a side salad and a piece of low glycemic bread such as pumpernickel or sourdough. Instead of butter, a low fat ricotta mixed with a tsp of olive oil and some chili flakes is a nice low glycemic spread. There is also a variation here for Penne with Spinach, Ricotta and Lemon, however I have not tried this variation.
Provided by kelly in TO
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of light salted water to a boil for cooking the penne.
- Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
- Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
- Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
- Pass the remaining parmesan separately.
- One serving is 11/2 cups.
- VARIATION: Penne with Spinach, Ricotta, and Lemon.
- In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.
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Boateng Toffick
t58@hotmail.comThis recipe is just okay. It's not bad, but it's not great either. I probably won't make it again.
Rao Majid
majidr@yahoo.comI've tried this recipe several times and I've never been able to get it right. The pasta is always too mushy and the sauce is too runny.
Drr Dhgd
dd@yahoo.comI made this recipe for a dinner party and it was a disaster! The pasta was overcooked and the sauce was bland.
Haroon Chari
c.haroon@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The pasta was cooked perfectly and the sauce was creamy and flavorful.
Carol Beth Roten
croten47@gmail.comI'm not a big fan of lemon, so I used less than the recipe called for. The dish was still delicious.
jacob yocum
jacob-y@gmail.comThis recipe is a great way to use up leftover ricotta cheese. I also added some grilled chicken to the dish for extra protein.
amna Hussain
h_amna23@yahoo.comI made this dish for a potluck and it was a huge hit! Everyone was asking for the recipe.
Kim Lowery
k.lowery@yahoo.comThis recipe is a great way to sneak some vegetables into your kids' diets. My kids loved the pasta and didn't even notice the asparagus.
Desiree Marrufo
desiree-m83@gmail.comI've never been a big fan of asparagus, but this recipe changed my mind. The asparagus was cooked perfectly and the ricotta and lemon really brought out its flavor.
Kaka Nwajesus
k.n94@hotmail.frThis pasta dish is light and refreshing, perfect for a summer meal. I love the combination of asparagus, ricotta, and lemon.
zenaida lacson
lacsonzenaida@hotmail.co.ukI made this recipe for a dinner party and everyone loved it! The flavors were perfectly balanced.
1Ami Cai
cai.1ami@yahoo.comThis dish is a great way to use up leftover asparagus. It's also a great vegetarian option.
Aneeqamalik Aneeqanadir
aneeqamalikaneeqanadir22@yahoo.comI love this recipe! It's so simple but so flavorful. I've made it several times and it's always a crowd-pleaser.
Omutukirivu BK
o.bk35@gmail.comThis recipe was easy to follow and the results were amazing! The pasta was cooked perfectly and the asparagus was still crisp-tender. The ricotta and lemon added a creamy and tangy flavor that really brought the dish together.
Humphrey Daniel
h.d@aol.comThis pasta dish was a hit with my family! The asparagus and ricotta were a delicious combination, and the lemon added a nice brightness to the dish. I will definitely be making this again.