Asparagus with Basil And Ricotta

Trying to use up most of the vegetables in your garden? Try this dish that tastes too good to be healthy.

35 minutes Prep: 15 minutes Cook: 20 minutes

281 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	asparagus
1 1/3	cup	ricotta cheese	light
2/3	cups	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	cup	basil	leaves, fresh, minced
1	teaspoon	salt
1	x	black pepper	freshly ground, to taste
8	ounces	pasta, penne

Directions

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-inch 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 mxiture 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.

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Nutrition Facts

Serving Size 309g

Amount per Serving

Calories 281 34% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 36mg	12%
Sodium 885mg	37%
Total Carbohydrate 27.0g	9%
Dietary Fiber 5.0g	22%
Sugars 5.0g
Protein 19.0g	38%

Vitamin A	39%		Vitamin C	21%
Calcium	33%		Iron	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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