A simple and savory Italian penne with ricotta and asparagus.

Rich in flavor and super easy to prepare.

Asparagus season is here, and the flavor is more intense and the color richer, giving this dish all the love and taste it deserves. 

Ricotta is a fantastic Italian cheese that blends itself well with all pasta. 

If you enjoy this delicious penne with ricotta and asparagus recipe, look at my other recipes.

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Farfalle with Bacon, Peas and Cream


Penne with Ricotta and Asparagus

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 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


  • Bring a large pot of salted water to a boil, add the asparagus and cook until tender.
  • Using tongs, transfer the asparagus to a bowl, and then drain well in a colander.
  • Cut off and reserve the asparagus tips: roughly chop the stems.
  • In a blender, puree the asparagus stems, ricotta and a dash of salt, until smooth. Taste and add more salt if desired.
  • 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.
  • Immediately toss with ricotta mixture, and then add Parmigiano and prosciutto.
  • Toss to combine. Moisten with pasta cooking liquid if desired. Garnish with reserved asparagus tips and serve immediately.


Calories: 798kcal | Carbohydrates: 92g | Protein: 37g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 608mg | Potassium: 650mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1360IU | Vitamin C: 6.4mg | Calcium: 432mg | Iron: 4.5mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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