PASTA W/ ASPARAGUS, ARUGULA & RICOTTA

Pasta W/ Asparagus, Arugula & Ricotta image

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