PASTA W/ ASPARAGUS, ARUGULA & RICOTTA

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Pasta W/ Asparagus, Arugula & Ricotta image

Make and share this Pasta W/ Asparagus, Arugula & Ricotta recipe from Food.com.

Provided by etherrea

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb thin asparagus, woody ends cut off, cut into 1-inch lengths
1/2 cup fresh ricotta
3/4 lb penne or 3/4 lb fusilli
2 tablespoons extra virgin olive oil
1 ounce baby arugula or 1 ounce wild arugula leaf, rinsed and spun dry 1/3 cup freshly grated Parmesan
fresh ground pepper
salt

Steps:

  • Bring a large pot of salted water to a boil. Add the asparagus pieces. Cook pencil-thin pieces for 2 minutes, medium pieces for 3 to 4 minutes.
  • With a slotted spoon, transfer the asparagus to a bowl of ice-cold water. Then drain the cold water and set the asparagus aside.
  • Place the ricotta in a large pasta bowl.
  • Cook the pasta in the same salted water that the asparagus was cooked inches Cook it al dente, following the directions on the package, but check the pasta a minute before the suggested cooking time is up.
  • Mix 1/3 cup of the pasta-cooking water into the ricotta.
  • Drain the pasta and immediately toss it with the olive oil and ricotta. Stir in the arugula, asparagus, pepper, and Parmesan. Serve hot.

Nutrition Facts : Calories 437.6, Fat 12.8, SaturatedFat 3.8, Cholesterol 15.7, Sodium 42.4, Carbohydrate 72.2, Fiber 11.2, Sugar 1.3, Protein 12

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