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Penne with Ricotta and Asparagus

Course Pasta
Cuisine Italian
Keyword asparagus, pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories 798 kcal


  • 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


  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.

Nutrition Facts
Penne with Ricotta and Asparagus
Amount Per Serving
Calories 798 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 75mg25%
Sodium 608mg26%
Potassium 650mg19%
Carbohydrates 92g31%
Fiber 6g25%
Sugar 5g6%
Protein 37g74%
Vitamin A 1360IU27%
Vitamin C 6.4mg8%
Calcium 432mg43%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.