Penne with Ricotta and Asparagus

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Author: Giangi Townsend

Ingredients

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

Instructions

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.

Nutrition

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