Pasta With Asparagus, Arugula and Ricotta

5.0(924)

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers’ markets.

by Martha Rose Shulman·published 2009-06-02

ItalianDinner, Pastas, Main Course

Servings

Serves four

Total time

15 min

Calories / serving

489 kcal

Ingredients (8)

serves

3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengthsasparagus
Saltsalt
3/4 pound penne, fusilli or other shaped pasta
1/2 cup fresh ricottaricotta
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepperpepper
1/3 cup freshly grated Parmesanparmesan

Instructions (3 steps)

01Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
02Place the ricotta in a large pasta bowl.
03Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.

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Rich recipe — supports nutrition-aware planning.