*  Exported from  MasterCook  *

             Penne With Steamed Asparagus, Basil And Ricotta

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Syd's Book

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Asparagus -- ends cut off, in
                        -- 1/2 lengthwise
   1      In            bias 1" sliced pieces
   1 1/3  cups          Ricotta cheese
     2/3  cup           Freshly grated Parmesan
     1/2  cup           Minced fresh basil leaves
     1/2  teaspoon      Salt
     1/2  teaspoon      Freshly ground pepper
   1      pound         Penne pasta -- or any other short
                        -- tube-shaped pasta

Bring 4 quarts salted water to a boil in large pot for cooking the pasta.
Steam asparagus pieces til just tender, about 2 minutes.  Set cooked
asparagus aside.  Combine ricotta and parmesan cheess, basil, salt and
pepper in a medium bow.  Set the mixture aside.  Cook pasta per packagae
directions; just before pasta is done, carefully remove 1/3 cup of the
cooking liquid and stir it into the ricotta mixture.  The cheese sauce
should be smooth and creamy.  Drain the pasta, making sure that some water
still clngs to the noodles.  Toss the hot pasta with the ricotta mixture and
the asparagus.  Mix well to coat the pasta with the sauce.  Trans- fer
portions to warm pasta bowls and serve immediately.  Per serving: 680
calories (wow!), 35 gm protein, 9l gm carbo., 19 gm fat , 55 mg.
cholesterol (triple...) 10 gm saturated fat, 679 mg.  sodium.  

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