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    You are in: Home / Recipes / Penne With Asparagus, Ricotta and Lemon Recipe
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    Penne With Asparagus, Ricotta and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    kelly in TO's Note:

    This recipe is from the Reader's Digest, Magic foods for better blood sugar book. I don't eat a lot of pasta because let's face it, it's just not that healthy, or low fat. But there are times where I crave pasta and am always looking for a healthy, fast and tasty version to have on hand. This serves nice with a side salad and a piece of low glycemic bread such as pumpernickel or sourdough. Instead of butter, a low fat ricotta mixed with a tsp of olive oil and some chili flakes is a nice low glycemic spread. There is also a variation here for Penne with Spinach, Ricotta and Lemon, however I have not tried this variation.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of light salted water to a boil for cooking the penne.
    2. 2
      Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
    3. 3
      Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
    4. 4
      Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
    5. 5
      Pass the remaining parmesan separately.
    6. 6
      One serving is 11/2 cups.
    7. 7
      VARIATION: Penne with Spinach, Ricotta, and Lemon.
    8. 8
      In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.

    Ratings & Reviews:

    • on July 21, 2008

      45

      We have been on a low GI diet for a short while now and we really like this dish. The spinach option will defenitely also be tried.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2008

      55

      Aspargus is my favorite vegetable and I no longer eat "white" pasta so this dish was a real treat. I added some very finely chopped fresh Rosemary to the ricotta mixture. I served the dish with thin lemon slices and some homemade rye bread. Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Penne With Asparagus, Ricotta and Lemon

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.3
     
    Calories from Fat 41
    15%
    Total Fat 4.5 g
    7%
    Saturated Fat 2.3 g
    11%
    Cholesterol 11.0 mg
    3%
    Sodium 503.0 mg
    20%
    Total Carbohydrate 45.0 g
    15%
    Dietary Fiber 6.8 g
    27%
    Sugars 1.7 g
    6%
    Protein 15.2 g
    30%

    The following items or measurements are not included:

    reduced-fat ricotta cheese

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