Penne with Ricotta and Asparagus
7/6/2009
Collected from the web:
http://recipes.prevention.com/Recipe/penne-with-lemon-asparagus-and-cheese.aspx
http://www.globalgourmet.com/food/foodday/fd0897/fd082997.html
http://elise.com/recipes/archives/005165penne_with_ricotta_and_asparagus.php

One of these recipes has an interesting tidbit about adding a cup of pasta/starchy water to the ricotta mixture, to make a more creamy sauce.

Another says to add 1" segments of asparagus to the boiling penne four minutes before it is finished.

I sauteed the garlic, and some onion, in olive oil.  I also used 1" x 1/4" sticks of ham.

Put half of the parmesan in the ricotta mixture, and serve the other half on the table.

    *  200 g / 7 oz (scant 1 cup) fresh ricotta cheese
    * Thinly pared zest of lemon, finely chopped
    * Salt and freshly ground black pepper
    * A generous amount of fresh basil leaves, roughly torn
    * 400 g / 14 oz penne or any shore dried pasta
    * 50 g / 2 oz (1/2 cup) freshly grated parmigiano Reggiano
    * Extra virgin olive oil for drizzling
Salt
1 1/4 pound thick asparagus, woody ends trimmed
1 lb penne pasta
1 clove garlic, peeled and mashed
15 oz ricotta cheese
2 Tbsp olive oil
2/3 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
Nutmeg

1/2 lb asparagus
1/2 lb penne
minced garlic
8 oz ricotta
2 oz grated parmesan
nutmeg
basil
lemon zest
feta
thyme