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Italian Pasta, Asparagus, and Ricotta Cheese


For the ricotta sauce  
  • ¼ cup of low fat ricotta cheese  
  • ¼ cup of parmesan cheese  
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of lemon juice  
  • salt
  • pepper to taste

For the pasta and asparagus:
  • 4 ounces of whole wheat pasta (penne)
  • 8 ounces of sliced asparagus


Prepare the pasta as the package indicates. When it has about five minutes left,  add the asparagus to cook briefly.

While the pasta and asparagus are cooking, prepare the sauce by mixing the riccota cheese, parmesan cheese, parsley, lemon, salt and pepper in a small bowl. Take two tablespoons of the pasta water and add to the ricotta sauce.

Drain the pasta and the asparagus. Mixed them with the sauce. Serve and sprinkle with parmesan cheese. Mouthwatering, isn’t it? 

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