| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Asparagus, Cheese, Main dishes, Pasta/noodl |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Asparagus; ends cut off, in 1/2 lengthwise |
| 1 |
|
In bias 1" sliced pieces |
| 1 1/3 |
c |
Ricotta cheese |
| 2/3 |
c |
Freshly grated Parmesan |
| 1/2 |
c |
Minced fresh basil leaves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
lb |
Penne pasta; or any other short tube-shaped pasta |
INSTRUCTIONS
Bring 4 quarts salted water to a boil in large pot for cooking the pasta.
Steam asparagus pieces til just tender, about 2 minutes. Set cooked
asparagus aside. Combine ricotta and parmesan cheess, basil, salt and
pepper in a medium bow. Set the mixture aside. Cook pasta per packagae
directions; just before pasta is done, carefully remove 1/3 cup of the
cooking liquid and stir it into the ricotta mixture. The cheese sauce
should be smooth and creamy. Drain the pasta, making sure that some water
still clngs to the noodles. Toss the hot pasta with the ricotta mixture and
the asparagus. Mix well to coat the pasta with the sauce. Trans- fer
portions to warm pasta bowls and serve immediately. Per serving: 680
calories (wow!), 35 gm protein, 9l gm carbo., 19 gm fat , 55 mg.
cholesterol (triple...) 10 gm saturated fat, 679 mg. sodium. Percentages
are pretty astronomical, but it sounds good any- way. Add to your
collection! >From "Pasta & Verdura, 140 VegetableSauces for Spaghetti,
Fusilli, Rigatoni and All Other Noodles" by Jack Bishop - pub. by Harper
Collins ($26). Sent to me by MBoltz2846@aol.com (Martha)
Recipe by: MBoltz2846@aol.com (Martha)
Posted to MC-Recipe Digest V1 #810 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 26, 1997
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