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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Asparagus with Basil And Ricotta Category Pasta Total Hits 14 Rating | voted : 0 times The Recipe Ingredients 2 pound asparagus 1 1/3 cup ricotta cheese, light 2/3 cup parmesan cheese, grated 1/2 cup basil, leaves, fresh, minced 1 teaspoon salt 1 pepper, freshly ground, to taste 8 oz penne pasta Directions: Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta. 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. Combine the two cheeses with the basil, salt, and pepper in a medium bowl. Set the mxiture aside. 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. 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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