Penne with Asparagus and Lemon Cream Sauce
1 tsp olive oil
1 lb asparagus, trimmed and cut into 1" diagonal pieces
2 bunches scallions, trimmed and cut into 1" diagonal pieces
3/4 cup part-skim ricotta cheese
2 tsp freshly grated lemon zest
12 oz penne
Salt and pepper to taste
1/4 cup slivered fresh basil
Put a large pot of water on to boil.
In a large skillet, heat oil over medium heat. Add asparagus and scallions and cook, stirring occasionally, until vegetables are tender and browned in places, 10-12 minutes.
Meanwhile, in a large bowl, whisk ricotta and lemon zest. Cook penne until al dente, about 10 minutes. Measure out 1/4 cup of the pasta-cooking water; stir into ricotta mixture until creamy. Drain penne; add to bowl with ricotta and toss to coat. Add vegetables, toss well. Season with salt and pepper. Garnish with basil.
Yield: 4 servings
425 calories, 7 grams fat (2.7 from saturated)
Source: "Eating Well" March/April
Submitted by Tae Bo Master
Low-Fat Dishes
Main Dishes & Casseroles
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