Shelly's Recipe

PENNE WITH ASPARAGUS, RICOTTA AND LEMON

Category: Pasta

1 lb asparagus
1/2 cup light ricotta cheese
1/2 cup grated Parmesan cheese, divided
2 tbsp chopped fresh chives
2 tsp grated lemon peel and lemon juice
1/4 tsp salt and pepper
8 oz penne pasta

Peel asparagus stems, if desired. Cut diagonally into 1 1/2 inch pieces. Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain. Place in large bowl. In small bowl, stir ricotta, 1/4 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt and pepper until smooth.

Meanwhile, place asparagus in steamer basket over boiling water. Cover and steam 4 to 6 minutes or until just tender. Place asparagus on plate. Whisk 1/3 cup of the steaming liquid into ricotta mixture until smooth. Toss penne with ricotta mixture and asparagus. Pass remaining Parmesan cheese. Serves 4