Penne With Asparagus, Ricotta And Lemon

• 1/2 cup reduced-fat ricotta cheese
• 1/2 cup freshly grated parmesan cheese, divided
• 2 tablespoons chopped fresh parsley
• 2 teaspoons freshly grated lemon zest
• 2 teaspoons lemon juice
• 1/2 teaspoon salt (to taste)
• fresh ground black pepper
• 2 cups whole wheat penne (or spelt)
• 1 lb asparagus, stem ends snapped off, cut into 11/2 inch lengths (2 cups)

1. Bring a large pot of light salted water to a boil for cooking the penne.
2. Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
3. Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
4. Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
5. Pass the remaining parmesan separately.
6. One serving is 11/2 cups.
7. VARIATION: Penne with Spinach, Ricotta, and Lemon.
8. In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.

ricotta cheese, freshly grated parmesan cheese, parsley, freshly grated lemon zest, lemon juice, salt, fresh ground black pepper, whole wheat penne

Taken from www.food.com/recipe/penne-with-asparagus-ricotta-and-lemon-291171 (may not work)