Pasta With Asparagus, Arugula and Ricotta
Updated April 10, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
- Salt
- ¾pound penne, fusilli or other shaped pasta
- ½cup fresh ricotta
- 2tablespoons 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
- ⅓cup freshly grated Parmesan
Nutritional analysis per serving (4 servings)
489 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 20 grams protein; 515 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.
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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
Delicious. Added garlic paste to the ricotta sauce and it was to die for.
Good and very easy. I think it needs more flavor.
Made as directed, except that I added some grated nutmeg to the sauce and, after tasting, a squeeze of lemon and some extra parmesan. Cooking times were accurate, texture was nice, but this was very bland