Strawberry Sorbet
Amanda Hesser, Ruth Rogers, Rose Gray
1129 ratings with an average rating of 5 out of 5 stars
1,129
10 minutes
Penne With Ricotta and Asparagus
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- Sea salt
- 1¼pounds thick asparagus, ends trimmed
- 1pound penne rigate
- 1clove garlic, peeled
- 15ounces whole-milk ricotta
- 2tablespoons olive oil
- ⅔cups freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
766 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 99 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 35 grams protein; 916 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into ⅛ -inch slices, leaving tips intact.
- Step 2
Bring the water back to a boil and add the penne.
- Step 3
Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and ¼ cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Private Notes
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Cooking Notes
L.
If the large serving bowl is ceramic, does rubbing it with garlic make any difference? I did use the garlic on the bowl, but could not taste the garlic at all later. I thought the dish could have used a bit more seasoning? In lieu of that, we sprinkled ours with tarragon vinegar, which added an additional interesting taste.
Also, I roasted the asparagus instead of boiling it, and I liked the roasted taste quite a bit.
Susan Shumaker
This is fast and delicious. I chopped a clove of garlic and added it along with some halved grape tomatoes. Great for color and added taste. Asparagus from our garden was added bonus.
Kathy
After reading the other comments I made a few adjustments. I sautéed the asparagus with 2 cloves of garlic and added some sliced grape tomatoes at the end. Also I only used 8 oz of penne and less cheese than called for. It was delicious.
Linda S.
This is a delicious recipe. I sautéed shrimp in olive oil, butter, and garlic to top it off, which was a nice addition. My recipe rotation just got a boost.
Redchairs
I also added lots of lemon zest and a pinch of red pepper flakes and cracked black pepper. Still a bit bland, but super easy and fast.
Chris
I thought this would be a bit bland, so I added lemon zest, plus several grinds of black pepper when serving - delicious with these additions.
Lois
Will add some prosciutto next time
yhr080c
Easy to make but a bit boring; used peas and asparagus; heavy grinds of black pepper; may add some lemon zest next time (if there is a next time for this recipe) to elevate things.
Kathy
After reading the other comments I made a few adjustments. I sautéed the asparagus with 2 cloves of garlic and added some sliced grape tomatoes at the end. Also I only used 8 oz of penne and less cheese than called for. It was delicious.
Linda S.
This is a delicious recipe. I sautéed shrimp in olive oil, butter, and garlic to top it off, which was a nice addition. My recipe rotation just got a boost.
mike
Just not enough flavor, as written. Strongly recommend infusing this with salt, pepper, and pecorino subbing in for parmesan. With just ricotta, garlic and parmesan, the dish is very bland
Mary Steele
Home made ricotta was exceptional in this mild schema. I used a garlic press for about 1/8 t of pulp. Just a suspicion of garlic made this a springy and comforting dish.
Barbarajs
This did seem bland. I seared the asparagus in a skillet with the garlic and added tomatoes. We added pepper when we were eating it which helped a lot. Next time I'm going to try adding red pepper flakes. I'll definitely try it again. I like having this way to use leftover ricotta when I've only needed a little for another recipe.
Chaya
I really enjoyed this recipe. We took the advice of some of the commenters and made the garlic into a paste for the sauce rather than just rubbing it on the bowl. This dish tastes like fancy adult mac & cheese and comes together really easily. Watch the asparagus closely as it easily can overcook.
Susan Shumaker
This is fast and delicious. I chopped a clove of garlic and added it along with some halved grape tomatoes. Great for color and added taste. Asparagus from our garden was added bonus.
L.
If the large serving bowl is ceramic, does rubbing it with garlic make any difference? I did use the garlic on the bowl, but could not taste the garlic at all later. I thought the dish could have used a bit more seasoning? In lieu of that, we sprinkled ours with tarragon vinegar, which added an additional interesting taste.
Also, I roasted the asparagus instead of boiling it, and I liked the roasted taste quite a bit.
Private notes are only visible to you.
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