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Ingredientes
- 2 lb asparagus ends cut off in 1/2 lengthwise 1 in bias 1" sliced pcs
- 1Â 1/3 c. ricotta cheese
- 2/3 c. grated parmesan cheese
- 1/2 c. fresh basil leaves chopped
- 1/2 tsp salt
- 1/2 tsp freshly grnd pepper
- 1 lb penne pasta or possibly any other short tube-shaped pasta
Direcciones
- Bring 4 qts salted water to a boil in large pot for cooking the pasta.
- Steam asparagus pcs til just tender, about 2 min. Set cooked asparagus aside.
- Combine ricotta and parmesan cheese, basil, salt and pepper in a medium bow. Set the mix aside.
- Cook pasta per package directions; just before pasta is done, carefully remove 1/3 c. of the cooking liquid and stir it into the ricotta mix.
- The cheese sauce should be smooth and creamy. Drain the pasta, making sure which some water still clings to the noodles. Toss the warm pasta with the ricotta mix and the asparagus. Mix well to coat the pasta with the sauce. Transfer portions to hot pasta bowls and serve immediately.
- Percentages are pretty astronomical, but it sounds good any- way. Add in to your collection!
- "Pasta & Verdura, 140 VegetableSauces for Spaghetti, Fusilli, Rigatoni and All remaining Noodles" by Jack Bishop - pub. by Harper Collins ($26).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 622 | |
| Calories from Fat 133 | 21% |
| Total Fat 15.06g | 19% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 638mg | 27% |
| Potassium 377mg | 11% |
| Total Carbs 88.93g | 24% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.42g | 2% |
| Protein 30.57g | 49% |
