Categories: EatingWell, Main Dish, Pasta

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 lb asparagus, trimmed and cut into 1-inch diagonal pieces
• 2 bunches scallions, trimmed and cut into 1-inch diagonal pieces
• 3/4 cup part-skim ricotta cheese
• 2 teaspoons freshly grated lemon zest, preferably organic
• 12 ounces penne
• salt
• fresh ground pepper
• 1/4 cup slivered fresh basil

Directions

1. Put a large pot of lightly salted water on to boil.

2. Meanwhile, heat oil in a large skillet over medium heat; add asparagus and scallions; cook/stir occasionally, until the vegetables are tender and browned in places, 10-12 minutes.

3. In a large bowl, whisk the ricotta and lemon zest together.

4. Cook penne in the boiling water until just tender, about 10 minutes.

5. Measure out about 1/4 cup of the pasta-cooking water; stir into the ricotta mixture until creamy.

6. Drain penne and mix into the ricotta mixture; toss to coat.

7. Add the vegetables and toss well; season with salt and pepper.

8. Serve, garnished with basil.

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