Shelly's Recipe

CREAMY PENNE WITH ASPARAGUS & ARTICHOKE

Category: Pasta

8 oz. uncooked whole wheat penne pasta
2 large bunch asparagus, rinsed, stalks trimmed and cut into 2-inch pieces
12 large artichoke hearts (no added oil), chopped
1/2 tsp. minced garlic
2 Tbsp. olive oil
1/2 to 1 cup milk
1/2 cup part skim ricotta cheese
1/2 cup finely grated parmesan cheese
Shaved parmesan cheese, as desired

Prepare pasta according to directions on package. Cook until al dente and drain. Set aside.

Heat garlic and olive oil in a heavy skillet over medium-high heat. Add asparagus and saute until bright green and firm. Add artichokes. Reduce heat to low, add milk and ricotta cheese and stir continuously until a thick sauce begins to form.

Continue to cook for about 3-4 minutes, coating asparagus evenly. Add 1/4 cup parmesan cheese; stir until incorporated. Add pasta and stir to coat pasta with sauce. Cook for 2-3 minutes to heat thoroughly and combine. Serve with grated parmesan cheese and freshly ground pepper, if desired. Serves 4