Penne With Asparagus and Lemon Cream Sauce (Eating Well)

• 1 teaspoon extra-virgin olive oil
• 1 lb asparagus, trimmed and cut into 1-inch diagonal pieces
• 2 bunches scallions, trimmed and cut into 1-inch diagonal pieces
• 34 cup part-skim ricotta cheese
• 2 teaspoons freshly grated lemon zest, preferably organic
• 12 ounces penne
• salt
• fresh ground pepper
• 14 cup slivered fresh basil

1. Put a large pot of lightly salted water on to boil.
2. Meanwhile, heat oil in a large skillet over medium heat; add asparagus and scallions; cook/stir occasionally, until the vegetables are tender and browned in places, 10-12 minutes.
3. In a large bowl, whisk the ricotta and lemon zest together.
4. Cook penne in the boiling water until just tender, about 10 minutes.
5. Measure out about 1/4 cup of the pasta-cooking water; stir into the ricotta mixture until creamy.
6. Drain penne and mix into the ricotta mixture; toss to coat.
7. Add the vegetables and toss well; season with salt and pepper.
8. Serve, garnished with basil.

extravirgin olive oil, bunches scallions, ricotta cheese, freshly grated lemon zest, penne, salt, fresh ground pepper, basil

Taken from www.food.com/recipe/penne-with-asparagus-and-lemon-cream-sauce-eating-well-428034 (may not work)