Pasta With Asparagus, Arugula and Ricotta
Updated April 10, 2023
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
Salt
¾ pound penne, fusilli or other shaped pasta
½ cup fresh ricotta
2 tablespoons extra virgin olive oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepper
⅓ cup freshly grated Parmesan
Nutritional analysis per serving (4 servings)
70 grams carbs; 24 milligrams cholesterol; 489 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 5 grams fiber; 515 milligrams sodium; 20 grams protein; 4 grams sugar
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.
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Preparation
- Step 1
Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
- Step 2
Place the ricotta in a large pasta bowl.
- Step 3
Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir ⅓ cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
Advance preparation: Have everything prepped and ready to go hours ahead of time, then throw together this pasta at the last minute.
Private Notes
Comments
Very good, but sauce needed more contrast - acid (lemon juice) and herbs (herbs de Provence) worked.
My asparagus was a little thicker, so I sautéed in garlic, olive oil, and a little white wine....added some peas....gave it the kick it needed.
My Italian grandmother used nutmeg, rather than cinnamon. Either way, it's a great addition. I agree a good dose of black pepper is in order. Excellent spring recipe
Boil the pasta, then add asparagus to the pot in the last few minutes. Used goat cheese instead of ricotta. Boiling both together made this recipe much quicker and the goat cheese ‘sauce’ did not separate like the ricotta.
Easy and very tasty. Great for no-meat Monday.
Delicious. Added garlic paste to the ricotta sauce and it was to die for.