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