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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Boateng Toffick
[email protected]This recipe is just okay. It's not bad, but it's not great either. I probably won't make it again.
Rao Majid
[email protected]I'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
[email protected]I made this recipe for a dinner party and it was a disaster! The pasta was overcooked and the sauce was bland.
Haroon Chari
[email protected]This 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
[email protected]I'm not a big fan of lemon, so I used less than the recipe called for. The dish was still delicious.
jacob yocum
[email protected]This 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
[email protected]I made this dish for a potluck and it was a huge hit! Everyone was asking for the recipe.
Kim Lowery
[email protected]This 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
[email protected]I'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
[email protected]This pasta dish is light and refreshing, perfect for a summer meal. I love the combination of asparagus, ricotta, and lemon.
zenaida lacson
[email protected]I made this recipe for a dinner party and everyone loved it! The flavors were perfectly balanced.
1Ami Cai
[email protected]This dish is a great way to use up leftover asparagus. It's also a great vegetarian option.
Aneeqamalik Aneeqanadir
[email protected]I 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
[email protected]This 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
[email protected]This 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.