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.

INGREDIENTS

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

DIRECTIONS

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.