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Penne with Ricotta and Asparagus takes several minutes to prepare.

Penne with Ricotta and Asparagus takes several minutes to cook.

Penne with Ricotta and Asparagus makes 4 servings.

The ingredients for Penne with Ricotta and Asparagus are:

Whole Wheat Penne (dry), 8 oz
Asparagus, fresh, 2 cup
Red Ripe Tomatoes, 2 large
Ricotta Cheese, part skim milk, 1 cup
Balsamic Vinegar, 4 tsp
Extra Virgin Olive Oil, 1 tbsp
Garlic, 1 clove
Salt, .5 tsp
Pepper, black, 1 tsp
Basil, dried 1tsp
Thyme, ground, 1 tsp

Here is how you make Penne with Ricotta and Asparagus:

Cook Penne according to directions. Cut asparagus spears in 1 inch pieces and add to Penne when three minutes cook time left.Meanwhile, cut tomatoes in half and drain juice into a large bowl through a strainer to keep seeds out. Once the juice has been drained, discard seeds and chop the tomato halves into pieces and set aside. Combine Ricotta, Vinegar, EVOO, Garlic, salt, pepper, basil, and thyme with the tomato juice. Once thoroughly mixed add in the tomato pieces. Combine the cooked pasta and asparagus to the sauce and mix thoroughly. **Notes** Can sprinkle with Parmesan or Romano cheese but will add calories. Original recipe calls for fresh basil (1/4 cup snipped) and fresh thyme (4 tsp snipped).Number of Servings: 4Recipe submitted by SparkPeople user KATIE523.

The nutritional information for Penne with Ricotta and Asparagus is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.6

• Total Fat: 9.8 g
• Cholesterol: 19.1 mg
• Sodium: 379.3 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 8.7 g
• Protein: 15.5 g