Penne With Asparagus And Lemon Parmesan Cream Recipes

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LEMON ASPARAGUS PASTA



Lemon Asparagus Pasta image

Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.

Provided by Chop Suey

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package penne pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large lemon, zested and juiced
1 cup grated Parmesan cheese
½ cup olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
  • Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
  • Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g

PENNE WITH ASPARAGUS-LEMON SAUCE



Penne With Asparagus-lemon Sauce image

Take advantage of the seasonal bounty of asparagus and make this wonderful pasta. By using the water from the asparagus and pasta you will retain some minerals that would ordinarily be lost!

Provided by TishT

Categories     Penne

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
5 -6 quarts water
2 -3 tablespoons sea salt
1 teaspoon lemon, zest of, minced
1/4 cup quality extra virgin olive oil
fresh ground pepper
14 -16 ounces penne or 14 -16 ounces short pasta
1/2 cup grated parmigiano

Steps:

  • Snap the tough butt ends off the asparagus or peel to the tender core.
  • Cut the stmes into 1" pieces.
  • Reserve the asparagus tips Bring 5-6 qts water to rolling boil, add 2-3 Tbs salt, and cook asparagus stems for 6-8 minutes until soft and totally tender.
  • Remove stems with slotted spoon, refresh in cold water, and drain Cook the tips in the boiling water for 3-5 minutes until tender, remove with a slotted spoon, refresh in cold wate, and drain.
  • Reserve asparagus cooking water.
  • Puree the stems in a food processor with lemon zest, extra virgin olive oil, 1/2 cup asparagus cookign water, and salt and pepper to taste; transfer the sauce to a 3 qt pot.
  • Return the remaining asparagus cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around three quarters of the recommended cooking time.
  • Drain, reserving 2 cups of pasta water.
  • Add pasta, asparagus tips, and 1/2 cup starchy water to asparagus stem puree and cook ina 3 qt pot over highest heat, stirring for 3-5 minutes until pasta is almost cooked and sauce coats pasta.
  • Add more pasta water, 1/4 cup at a time, if sauce becomes too dry.
  • Sauce should surround pasta but be slightly liquid since cheese will thicken it.
  • Add the grated Parmigiano, heat for an additional minute to melt the cheese and serve immediately.

PENNE WITH ASPARAGUS AND LEMON-PARMESAN CREAM



Penne With Asparagus and Lemon-Parmesan Cream image

This is similar but better then a dish served at my favorite restaurant Abruzzo in Hood River, Oregon.

Provided by Ingy1171

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb penne pasta
1 lb asparagus, fiborous ends snapped off, peeled if thick, and cut into 2-inch pieces
1 cup freshly grated parmigiano-reggiano cheese (divided)
3 tablespoons whipping cream
fresh ground black pepper
sea salt
1/4 cup thinly sliced fresh chives
1 lemon, juice and zest of

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, until it's just tender, about 9 minutes.
  • Scoop out 1 cup of the pasta water and set aside, then stir in the asparagus and cook until both the penne and the asparagus are tender, about 2 minutes.
  • Drain well and return the asparagus and pasta to the pot along with 3/4 cup of the Parmigiano-Reggiano, cream, 1/2 cup of the reserved pasta water, and 1/2 tsp black pepper. Set over medium heat and cook, stirring for a couple of minutes so cheese melts; add more of the pasta water if mixture becomes dry.
  • Stir in the chives, lemon zest and the lemon juice. Season generously with salt, pepper and more lemon juice to taste.
  • Serve with a sprinkling of the remaining Parmigiano-Reggiano.

Nutrition Facts : Calories 455.9, Fat 11.7, SaturatedFat 6.4, Cholesterol 29.8, Sodium 362.1, Carbohydrate 74.6, Fiber 11.8, Sugar 1.8, Protein 17.1

PENNE WITH ASPARAGUS AND PEPPERS



Penne with Asparagus and Peppers image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 (9-ounce) package frozen cut asparagus
3/4 cup chicken stock
1/2 cup frozen chopped onion
1 teaspoon crushed garlic
1/2 cup roasted red pepper, cut into 1/2-inch strips
1/2 cup roasted yellow pepper, cut into 1/2-inch strips
1 teaspoon Italian seasoning
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
12 ounces penne pasta, cooked per package directions
1/4 cup grated Parmesan

Steps:

  • In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
  • Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PASTA WITH ASPARAGUS-LEMON SAUCE



Pasta with Asparagus-Lemon Sauce image

Provided by Faith Heller Willinger

Categories     Citrus     Pasta     Quick & Easy     Parmesan     Asparagus     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 5

1 lb fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb penne or pasta of choice
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
  • Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
  • Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
  • Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
  • Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
  • Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
  • Serve immediately.

PENNE WITH ASPARAGUS



Penne with Asparagus image

Provided by Dawn Murray

Categories     Cheese     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 1/2 cups chopped onions
2 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 pound penne, freshly cooked
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

  • Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
  • Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

ELEGANT PENNE WITH ASPARAGUS AND SHRIMP



Elegant Penne with Asparagus and Shrimp image

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Provided by MissyPorkChop

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 2

Number Of Ingredients 13

1 cup penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup onion, chopped
½ cup white wine
¼ teaspoon crushed red pepper flakes
1 tablespoon butter
10 spears asparagus, cut into 1-inch pieces
18 peeled and deveined large shrimp (21 to 25 per lb)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
  • Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g

CREAMY PARMESAN PENNE



Creamy Parmesan Penne image

"This dish is excellent as a side dish to farmer-style sausage or schnitzel," writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 1 serving.

Number Of Ingredients 13

1/2 cup uncooked penne pasta
2 teaspoons all-purpose flour
3/4 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
Dash dried oregano
Dash pepper
2 small fresh mushrooms, chopped
2 tablespoons chopped onion
1-1/2 teaspoons diced sweet red pepper
1-1/2 teaspoons olive oil
1/3 cup 2% milk
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

FETTUCCINE WITH FRESH ASPARAGUS AND LEMON CREAM



Fettuccine With Fresh Asparagus and Lemon Cream image

Make and share this Fettuccine With Fresh Asparagus and Lemon Cream recipe from Food.com.

Provided by wicked cook 46

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fettuccine
1 1/2 lbs asparagus, ends removed and cut into 2-inch lengths
1 tablespoon olive oil
1/2 cup chopped shallot
1 cup low sodium chicken broth
1/2 cup fat free sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
2 tablespoons freshly grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. Using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. Drain.
  • Bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. Drain.
  • Meanwhile, bring the chicken broth and shallots to a boil in a large skillet. Cook until the broth has reduced by half. Add the lemon juice and lemon zest. Whisk in the sour cream.
  • Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.
  • Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 570.9, Fat 10.3, SaturatedFat 2.7, Cholesterol 100.8, Sodium 129.6, Carbohydrate 97.9, Fiber 7.2, Sugar 7, Protein 24.4

PASTA ALFREDO WITH LEMON AND ASPARAGUS



Pasta Alfredo with Lemon and Asparagus image

This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

3 large egg yolks
1 cup heavy cream
2 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups), plus more for serving
1 teaspoon finely grated lemon zest, plus more for serving (optional), and 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
12 ounces linguine
1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces (about 2 cups)

Steps:

  • In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
  • In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
  • Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.

SALMON AND ASPARAGUS WITH PENNE AND LIGHT CREAM SAUCE



Salmon and Asparagus with Penne and Light Cream Sauce image

This is a really good recipe if you like salmon and asparagus. Even if you are not an asparagus lover, the ingredients give the asparagus an amazing flavor. I have always loved my homemade alfredo sauce, but now I prefer this sauce to my alfredo.

Provided by twroush02

Categories     Italian Recipes

Time 50m

Yield 2

Number Of Ingredients 14

1 teaspoon olive oil
½ cup uncooked penne pasta, or as needed
¼ cup olive oil
¼ teaspoon white pepper
¼ teaspoon dried dill weed
¼ teaspoon salt
½ pound salmon fillet
1 pinch salt
½ cup cut fresh asparagus (1 inch pieces), or as needed
2 cloves garlic, minced, or to taste
2 slices fresh lemon
1 ½ cups heavy cream
¼ cup freshly grated Parmesan cheese, or to taste
1 pinch salt, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Pour in 1 teaspoon of olive oil. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat 1/4 cup of olive oil, the white pepper, dill, and 1/4 teaspoon of salt in a skillet over medium-low heat until the oil is shimmering. Gently lay the salmon fillet into the oil, and sprinkle with 1 pinch of salt. Arrange the cut asparagus and bits of minced garlic around the salmon in the skillet. Squeeze the lemon slices over the salmon and asparagus, and place the squeezed slices into the skillet. Cover and cook for 8 minutes. Flip the salmon, and cook until the salmon is no longer translucent in the center, about 8 more minutes.
  • Remove the salmon, asparagus, garlic, and lemon slices from the skillet to a warmed plate, leaving the juices in the skillet. Whisk in the cream and enough Parmesan cheese to thicken the sauce. Let the cheese melt, and season to taste with salt. To serve, divide the cooked penne pasta, salmon, and asparagus between two plates, with the pasta to the side of the salmon. Spoon the cream sauce over the pasta, and serve.

Nutrition Facts : Calories 1161.1 calories, Carbohydrate 22.5 g, Cholesterol 303.8 mg, Fat 105.4 g, Fiber 2.1 g, Protein 35.3 g, SaturatedFat 48.4 g, Sodium 561.7 mg, Sugar 1.5 g

PENNE WITH CHICKEN AND ASPARAGUS



Penne with Chicken and Asparagus image

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Provided by LAUREL B

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
½ cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
¼ cup Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  • Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  • Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g

PENNE WITH ASPARAGUS, RICOTTA AND LEMON



Penne With Asparagus, Ricotta and Lemon image

This recipe is from the Reader's Digest, Magic foods for better blood sugar book. I don't eat a lot of pasta because let's face it, it's just not that healthy, or low fat. But there are times where I crave pasta and am always looking for a healthy, fast and tasty version to have on hand. This serves nice with a side salad and a piece of low glycemic bread such as pumpernickel or sourdough. Instead of butter, a low fat ricotta mixed with a tsp of olive oil and some chili flakes is a nice low glycemic spread. There is also a variation here for Penne with Spinach, Ricotta and Lemon, however I have not tried this variation.

Provided by kelly in TO

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup reduced-fat ricotta cheese
1/2 cup freshly grated parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 teaspoons freshly grated lemon zest
2 teaspoons lemon juice
1/2 teaspoon salt (to taste)
fresh ground black pepper
2 cups whole wheat penne (or spelt)
1 lb asparagus, stem ends snapped off, cut into 11/2 inch lengths (2 cups)

Steps:

  • Bring a large pot of light salted water to a boil for cooking the penne.
  • Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
  • Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
  • Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
  • Pass the remaining parmesan separately.
  • One serving is 11/2 cups.
  • VARIATION: Penne with Spinach, Ricotta, and Lemon.
  • In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.

SPRINGTIME PENNE



Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

PENNE WITH ASPARAGUS AND LEMON CREAM SAUCE (EATING WELL)



Penne With Asparagus and Lemon Cream Sauce (Eating Well) image

Make and share this Penne With Asparagus and Lemon Cream Sauce (Eating Well) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon extra-virgin olive oil
1 lb asparagus, trimmed and cut into 1-inch diagonal pieces
2 bunches scallions, trimmed and cut into 1-inch diagonal pieces
3/4 cup part-skim ricotta cheese
2 teaspoons freshly grated lemon zest, preferably organic
12 ounces penne
salt
fresh ground pepper
1/4 cup slivered fresh basil

Steps:

  • Put a large pot of lightly salted water on to boil.
  • Meanwhile, heat oil in a large skillet over medium heat; add asparagus and scallions; cook/stir occasionally, until the vegetables are tender and browned in places, 10-12 minutes.
  • In a large bowl, whisk the ricotta and lemon zest together.
  • Cook penne in the boiling water until just tender, about 10 minutes.
  • Measure out about 1/4 cup of the pasta-cooking water; stir into the ricotta mixture until creamy.
  • Drain penne and mix into the ricotta mixture; toss to coat.
  • Add the vegetables and toss well; season with salt and pepper.
  • Serve, garnished with basil.

Nutrition Facts : Calories 288.1, Fat 4.7, SaturatedFat 1.8, Cholesterol 9.5, Sodium 60.5, Carbohydrate 54.2, Fiber 9.4, Sugar 2.5, Protein 10.7

PENNE WITH ASPARAGUS AND BASIL



Penne with Asparagus and Basil image

Categories     Cheese     Pasta     Tomato     Sauté     Basil     Asparagus     Fall     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
Pinch of dried crushed red pepper
1 pound asparagus, stalks cut into 1/2-inch lengths
4 tomatoes, peeled, seeded, chopped
1 cup chicken stock or canned low-salt chicken broth
1/4 cup thinly slices fresh basil
8 ounces penne pasta
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh basil

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
  • Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.

PENNE WITH PARMESAN CREAM AND PROSCIUTTO



Penne with Parmesan Cream and Prosciutto image

Categories     Milk/Cream     Pasta     Side     Broil     Kid-Friendly     Quick & Easy     Lunch     Parmesan     Fall     Prosciutto     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (main course) or 8 (side dish) servings

Number Of Ingredients 4

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
1 pound penne
2 ounces thinly sliced prosciutto, coarsely chopped

Steps:

  • Put oven rack in upper third of oven and preheat oven to 375°F.
  • Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
  • Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
  • Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

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Calories 266 per serving
Total Time 35 mins
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