Penne with Asparagus in Lemon Cream Sauce
Pasta and Pizza | Italian cuisine
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Penne with Asparagus in Lemon Cream Sauce
Ingredients
- Olive Oil - 1 teaspoon
- Asparagus - 17.6 oz
- Scallions - 2 bunches
- Ricotta cheese - ¾ cup
- Penne rigate - 12.3 oz
- Salt - to taste
- Grated Lemon Zest - 2 teaspoons
- Ground Black Pepper - to taste
- Chopped Sage Leaves - ¼ cup
Step by Step guide
Step 1
Bring a large pot of salted water to a boil.
Step 2
Heat the olive oil in a skillet over medium heat. Add the chopped asparagus and chopped green onions. Sauté until tender and golden, about 10–12 minutes.
Step 3
Meanwhile, in a large bowl, whisk the ricotta with the lemon zest.
Step 4
Cook the penne until al dente, about 10 minutes.
Step 5
Add ¼ cup of pasta water to the ricotta and mix until it reaches a sauce-like consistency.
Step 6
Drain the pasta and transfer it to the sauce. Toss and add the asparagus and onions. Season with salt and pepper, and mix again.
Step 7
Serve, garnished with basil.
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