Sunday, July 1, 2012

Penne with Ricotta & Asparagus

I have nothing really all that fun to say about this other than I love asparagus.

Recipe from BHG dot com.
Yields 2 servings.
252 calories per serving.

4 oz whole wheat penne
2 c asparagus, cut into 1 inch pieces
1 large tomato, seeded
1/2 c light ricotta cheese
2 tbsp basil
2 tsp thyme
2 tsp balsamic vinegar
2 tsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
1 tbsp parmesan cheese

Cook pasta according to box, adding asparagus the last 3 minutes of cooking.
Drain & keep warm.

In a bowl mix ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, & pepper.
Add the pasta mixture to the ricotta mixture & toss to gently coat.

Sprinkle with parmesan & serve.

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