Penne with Ricotta and Asparagus

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

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Giangi's Kitchen Signature


Nutrition Facts
Penne with Ricotta and Asparagus
Amount Per Serving
Calories 798 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 75mg 25%
Sodium 608mg 25%
Potassium 650mg 19%
Total Carbohydrates 92g 31%
Dietary Fiber 6g 24%
Sugars 5g
Protein 37g 74%
Vitamin A 27.2%
Vitamin C 7.7%
Calcium 43.2%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.
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Penne with Ricotta and Asparagus

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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


  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.


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