This makes a nice, light summer supper.
1 teaspoon olive oil
1 pound asparagus - trimmed and sliced
1/2 cup green onions - cut in 1" slices
3/4 cup ricotta cheese - part skim milk
2 teaspoons lemon zest
12 ounces pasta
salt and pepper
1/4 cup fresh basil - coarsely chopped
Heat a large pot of water. Bring to a boil.
in a large nonstick skillet heat olive oil over medium heat. Add asparagus and green onions, stirring occasionally, until vegetables are tender and browned in places (10 minutes).
Meanwhile, in a large bowl, whisk together ricotta and lemon zest. Cook pasta according to package directions. Reserve 1/4 cup of pasta water when draining. Stir water into ricotta mixture until creamy. Toss together pasta, ricotta mixture, asparagus and green onions, salt and pepper (to taste), and basil. Serve immediately.
Calories: 423 Calories From Fat: 18%
Protein: 18g Carbohydrate: 69g
Cholesterol: 23mg Sodium: 46mg