Ricotta and Asparagus Penne – A real feast

  • 05.19.10

Ricotta and asparagus penne.

Pasta night!  Asparagus are in season and therefore could not pass up a perfect opportunity to make an easy recipe with them.  When using ricotta, I like to use whole milk, cannot replace the flavor and the consistency.  Depending on the asparagus used, the sauce will have a greener or not. I do not like to use too much salt and with this recipe you must be careful as the prosciutto and Parmigiano are more on the salty side.

We just had an apple for dessert.



1 bunch asparagus, trimmed
1 ¼ cup fresh ricotta cheese
1 pound of penne pasta
¾ cup freshly grated Parmigiano Cheese
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. Reserve the boiling water. 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.


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