PENNE WITH ASPARAGUS, RICOTTA AND LEMON
This recipe is from the Reader's Digest, Magic foods for better blood sugar book. I don't eat a lot of pasta because let's face it, it's just not that healthy, or low fat. But there are times where I crave pasta and am always looking for a healthy, fast and tasty version to have on hand. This serves nice with a side salad and a piece of low glycemic bread such as pumpernickel or sourdough. Instead of butter, a low fat ricotta mixed with a tsp of olive oil and some chili flakes is a nice low glycemic spread. There is also a variation here for Penne with Spinach, Ricotta and Lemon, however I have not tried this variation.
Provided by kelly in TO
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of light salted water to a boil for cooking the penne.
- Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
- Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
- Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
- Pass the remaining parmesan separately.
- One serving is 11/2 cups.
- VARIATION: Penne with Spinach, Ricotta, and Lemon.
- In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.
CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
- Bring a large pot of generously salted water to a boil.
- Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
- Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
- Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
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