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Penne with Ricotta and Asparagus

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 798 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 1 pound asparagus 1pound of asparagus, trimmed
  • 1.25 cup ricotta cheese 1 ¼ cup fresh ricotta cheese
  • 1 lbs penne pasta 1 pound penne pasta
  • 0.75 cup Parmigiano Cheese ¾ cup freshly grated Parmigiano cheese
  • 5 ounces prosciutto 5 ounces thinly sliced Prosciutto finely chopped

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil, add the asparagus and cook until tender.
  2. Using tongs, transfer the asparagus to a bowl, and then drain well in a colander.
  3. Cut off and reserve the asparagus tips: roughly chop the stems.
  4. In a blender, puree the asparagus stems, ricotta and a dash of salt, until smooth. Taste and add more salt if desired.
  5. Return water to a boil and cook the pasta until al dente. Reserve serving ½ cup of the pasta cooking water, drain pasta and transfer to a large serving bowl.
  6. Immediately toss with ricotta mixture, and then add Parmigiano and prosciutto.
  7. Toss to combine. Moisten with pasta cooking liquid if desired. Garnish with reserved asparagus tips and serve immediately.

Nutrition Information

Calories 798kcal (40%) Carbohydrates 92g (31%) Protein 37g (74%) Fat 30g (46%) Saturated Fat 14g (70%) Cholesterol 75mg (25%) Sodium 608mg (25%) Potassium 650mg (19%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 1360IU (27%) Vitamin C 6.4mg (7%) Calcium 432mg (43%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 798

% Daily Value*

Calories 798kcal 40%
Carbohydrates 92g 31%
Protein 37g 74%
Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 75mg 25%
Sodium 608mg 25%
Potassium 650mg 14%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 1360IU 27%
Vitamin C 6.4mg 7%
Calcium 432mg 43%
Iron 4.5mg 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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