Penne and Asparagus with Ricotta Cheese

• 1 (14 1/2-ounce) box of fiber-enriched penne pasta (I used Ronzoni Smart Taste Penne Rigate)
• 1 pound trimmed asparagus, cut into 2-inch diagonal pieces
• 2 teaspoons freshly minced garlic
• 1 cup low-fat ricotta cheese (I used Precious, which is the same as Sorrento in various parts of the country)
• 1 tablespoon extra virgin olive oil
• 1/4 cup reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
• Sea salt and freshly ground black pepper, to taste
• Crushed red pepper flakes, to taste, optional

1. Cook the pasta according to package directions, omitting any oil or butter.
2. Two to four minutes before the pasta is done, add the asparagus to the water (2 minutes for thin spears, 4 minutes for thick).
3. Before draining, reserve about 1 cup of the pasta water in a small bowl.
4. Drain the pasta.
5. Meanwhile, add the garlic, ricotta, and olive oil to a large serving bowl.
6. As soon as the pasta is drained, mix in 1/3 cup of the reserved pasta water.
7. Immediately add the pasta and asparagus and gently toss until the pasta and asparagus are coated with the cheese mixture.
8. Season with salt and pepper.
9. Gently toss again.
10. If the mixture seems too dry, add more reserved pasta water, about 1/4 cup at a time, until no longer dry.
11. Sprinkle the Parmesan over the pasta and sprinkle with the red pepper flakes, if desired.
12. Serve immediately.
13. Each (about 2-cup) serving has:
14. Calories: 318
15. Protein: 15g
16. Carbohydrates: 60g
17. Fat: 7g
18. Saturated Fat: 2g
19. Cholesterol: 18mg
20. Fiber: 9g
21. Sodium: 183mg

penne pasta, trimmed asparagus, garlic, lowfat ricotta cheese, extra virgin olive oil, parmesan cheese, salt, red pepper

Taken from www.epicurious.com/recipes/food/views/penne-and-asparagus-with-ricotta-cheese-375509 (may not work)