Asparagus with Basil and Ricotta

* Exported from MasterCook II *

Asparagus with Basil and Ricotta

Recipe By : Pasta e Verdura
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds asparagus
1 1/3 cups ricotta cheese, light
2/3 cup grated Parmesan cheese
1/2 cup fresh basil leaves -- minced
1 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
8 ounces pasta -- penne

1. Bring 4 quarts of salted water to a boil in a large pot for cooking
the pasta.

2. Snap off the tough ends from the asparagus spears. Cut the spears in
half lengthwise (thicker spears should be quartered), then slice them on
the bias into 1-inch pieces. Steam the asparagus until crisp-tender,
about 2 minutes. Set the cooked asparagus aside.

3. Combine the two cheeses with the basil, salt, and pepper in a medium
bowl. Set the mxiture aside.

4. While preparing the sauce, cook the pasta. Just before it is done,
carefully remove 1/3 cup of the cooking liquid and stir it into the cheese
mixture. The cheese sauce should be smooth and creamy.

5. Drain the pasta, making sure that some water still clings to the
noodles. Toss the hot pasta with the ricotta mixture and asparagus. Mix
well to coat the pasta with the sauce. Transfer portions to warm pasta
bowls and serve immediately.


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