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.
My Private Note
Units: US | Metric
- 1/2 cup reduced-fat ricotta cheese
- 1/2 cup freshly grated parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
- 2 teaspoons freshly grated lemon zest
- 2 teaspoons lemon juice
- 1/2 teaspoon salt (to taste)
- fresh ground black pepper
- 2 cups whole wheat penne (or spelt)
- 1 lb asparagus, stem ends snapped off, cut into 11/2 inch lengths (2 cups)
- 1Bring a large pot of light salted water to a boil for cooking the penne.
- 2Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
- 3Add 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.
- 4Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
- 5Pass the remaining parmesan separately.
- 6One serving is 11/2 cups.
- 7VARIATION: Penne with Spinach, Ricotta, and Lemon.
- 8In 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.
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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
- Total Fat 4.5 g
- Saturated Fat 2.3 g
- Cholesterol 11.0 mg
- Sodium 503.0 mg
- Total Carbohydrate 45.0 g
- Dietary Fiber 6.8 g
- Sugars 1.7 g
- Protein 15.2 g
The following items or measurements are not included:
reduced-fat ricotta cheese