Asparagus Ricotta Penne Rigate

Asparaguspenne

Friday morning I was shopping at my local Sprouts market and could not resist the asparagus.  It looked so good and so sweet; I bought two bunches.  I decided to make an asparagus pasta with this fabulous looking vegetable.  I thought it would be light (no meat) and feel like a summer dish.  It was so simple and easy to put together.  My husband, my daughter and I spent the afternoon on Coronado Island.  It was nice to come home and make a Sunday dinner that looked and tasted special without spending very much time in the kitchen.  I wouldn’t think twice about making this for dinner guests.

I used one large bunch of asparagus that I cut into two inch pieces.  I sautéed one large shallot and three cloves of garlic in olive oil, added a bit more olive oil and sautéed the asparagus for a few minutes.  I threw in a pinch of crushed red pepper and added reduced sodium chicken broth. I then continued to cook the asparagus for a minute or so.  Next, I added my cooked penne rigate noodles and a half cup of grated parmesan and tossed everything together.  I poured my pasta into a serving dish and dropped dollops of ricotta cheese over the top along with shaved parmesan, finishing with a sprinkling of sea salt and crushed red pepper.

I really enjoyed this pasta and hope you will too!

Ingredients

  • 1 pound penne rigate pasta
  • 1 large bunch asparagus, cut into two inch pieces
  • 3 cloves garlic, minced
  • 1 large shallot, diced
  • 3 tablespoons olive oil, divided
  • 1/2 cup chicken broth (low sodium)
  • 1/2 cup grated parmesan
  • ricotta cheese, 8 teaspoons
  • shaved parmesan, for serving

Directions

Boil noodles according to package directions, drain. Reserve one cup of pasta water.

Heat two tablespoons olive oil in a sauté pan.  Add shallots and garlic and cook a couple minutes.  After that, drizzle one tablespoon olive oil and the asparagus to your sauté pan and continue to cook for 3-4 minutes.  Next, pour the chicken broth into the pan and let flavors meld together for a minute or so.  Pour the drained noodles into the sauce mixture, plus the reserved pasta water, if needed.  Sprinkle the grated parmesan over the noodles and toss everything together.  Transfer your pasta to a serving dish and place dollops of ricotta over the top as well as shaved parmesan.  Enjoy!

You can easily make this pasta vegetarian by using vegetable broth instead of chicken broth.

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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