Best 10 Penne With Asparagus Ricotta And Lemon Recipes

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Penne with asparagus, ricotta, and lemon is a light and flavorful pasta dish that is perfect for spring or summer. The asparagus is roasted until tender and then tossed with penne pasta, ricotta cheese, lemon zest, and Parmesan cheese. The result is a creamy, tangy, and delicious dish that is sure to please everyone at the table. This recipe is easy to make and can be ready in under 30 minutes, making it a great option for a quick and easy weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

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

ONE-POT PASTA WITH RICOTTA AND LEMON



One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
  • Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
  • Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

ONE-POT PASTA WITH ASPARAGUS AND RICOTTA



One-Pot Pasta with Asparagus and Ricotta image

This recipe is sponsored by Target. Everything cooks in the same pot in this game-changing dinner: the aromatics (onions and garlic), the spring vegetables (asparagus and peas), and even the noodles (no separate pot of boiling water necessary!). It's finished with lemon, fresh basil and dollops of creamy ricotta.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

1 pound uncooked farfalle pasta
1/2 onion, thinly sliced
4 cloves garlic, thinly sliced
1 pound asparagus, trimmed and cut into 1-inch pieces
4 cups vegetable broth
Kosher salt and freshly ground black pepper
1 cup frozen peas
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup ricotta
1/4 cup grated Parmesan
1/4 cup fresh basil leaves

Steps:

  • Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
  • Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.

PENNE AND ASPARAGUS WITH RICOTTA CHEESE



Penne and Asparagus with Ricotta Cheese image

Categories     Cheese     Low Fat     Ricotta     Asparagus     Healthy

Yield makes 6 servings

Number Of Ingredients 8

1 (14 1/2-ounce) box of fiber-enriched penne pasta (I used Ronzoni Smart Taste Penne Rigate)
1 pound trimmed asparagus, cut into 2-inch diagonal pieces
2 teaspoons freshly minced garlic
1 cup low-fat ricotta cheese (I used Precious, which is the same as Sorrento in various parts of the country)
1 tablespoon extra virgin olive oil
1/4 cup reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
Sea salt and freshly ground black pepper, to taste
Crushed red pepper flakes, to taste, optional

Steps:

  • Cook the pasta according to package directions, omitting any oil or butter.
  • Two to four minutes before the pasta is done, add the asparagus to the water (2 minutes for thin spears, 4 minutes for thick). Before draining, reserve about 1 cup of the pasta water in a small bowl. Drain the pasta.
  • Meanwhile, add the garlic, ricotta, and olive oil to a large serving bowl. As soon as the pasta is drained, mix in 1/3 cup of the reserved pasta water. Immediately add the pasta and asparagus and gently toss until the pasta and asparagus are coated with the cheese mixture. Season with salt and pepper. Gently toss again. If the mixture seems too dry, add more reserved pasta water, about 1/4 cup at a time, until no longer dry. Sprinkle the Parmesan over the pasta and sprinkle with the red pepper flakes, if desired. Serve immediately.
  • nutrition information
  • Each (about 2-cup) serving has:
  • Calories: 318
  • Protein: 15g
  • Carbohydrates: 60g
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 18mg
  • Fiber: 9g
  • Sodium: 183mg

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA



Pasta With Asparagus, Arugula and Ricotta image

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 15m

Yield Serves four

Number Of Ingredients 8

3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
Salt
3/4 pound penne, fusilli or bow-tie pasta
1/2 cup fresh ricotta
2 tablespoons extra virgin olive oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepper
1/3 cup freshly grated Parmesan

Steps:

  • Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
  • Place the ricotta in a large pasta bowl.
  • Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams

ASPARAGUS, CHICKEN AND PENNE PASTA



Asparagus, Chicken and Penne Pasta image

This dish is slightly spicy. It has a unique and awesome taste!

Provided by JWEARY15

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
¾ pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
  • Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 310.7 calories, Carbohydrate 43.2 g, Cholesterol 29.1 mg, Fat 6.8 g, Fiber 2.8 g, Protein 20.3 g, SaturatedFat 1.8 g, Sodium 112.7 mg, Sugar 2.5 g

RICOTTA, BROCCOLI & LEMON PENNE



Ricotta, broccoli & lemon penne image

Get three of your 5-a-day, along with vitamin C and iron, in this delicious wholemeal pasta dish with red pepper, leeks and creamy ricotta.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 27m

Number Of Ingredients 10

200g wholemeal penne
1 leek , washed and sliced
200g broccoli , cut into small florets
1 tbsp rapeseed oil
1 red pepper , deseeded, quartered and sliced
1 tsp finely chopped rosemary
1 red chilli , deseeded and sliced
3 garlic cloves , sliced
1 lemon , zested and juiced
3 tbsp ricotta

Steps:

  • Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
  • Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
  • Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.

Nutrition Facts : Calories 549 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 0.1 milligram of sodium

PENNE WITH GRILLED SALMON ASPARAGUS AND LEMON BUTTER



Penne With Grilled Salmon Asparagus and Lemon Butter image

Make and share this Penne With Grilled Salmon Asparagus and Lemon Butter recipe from Food.com.

Provided by dicentra

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 (8 ounce) salmon steaks
1 teaspoon soy sauce
8 ounces asparagus, trimmed and cut 1-inch
8 ounces penne
6 tablespoons butter
1 garlic clove
1/2 teaspoon grated fresh ginger
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest

Steps:

  • Brush the salmon steaks lightly on both sides with the soy. Grill or broil until almost cooked through. Shred salmon.
  • Steam the asparagus until crisp-tender, about 4 minutes. Transfer to a plate and cover to keep warm.
  • Meanwhile cook the penne in plenty of boiling salted water. Drain.
  • Melt the butter in the pasta cooking pot; add the garlic and ginger. Saute 30 seconds.
  • Add the lemon juice and zest. Toss the pasta, asparagus, and butter until pasta is coated.
  • Add salmon and toss.

Nutrition Facts : Calories 579, Fat 30.9, SaturatedFat 13.6, Cholesterol 112.7, Sodium 283.3, Carbohydrate 48.2, Fiber 7.6, Sugar 0.9, Protein 28.6

Tips:

  • For the best flavor, use fresh asparagus when it's in season.
  • If you don't have fresh lemon juice, you can use bottled lemon juice. Just be sure to use a good quality brand.
  • If you don't have ricotta cheese, you can substitute cottage cheese or mascarpone cheese.
  • If you want to add a little extra flavor to the dish, you can add a pinch of red pepper flakes or a sprinkle of grated Parmesan cheese.
  • This dish is best served immediately after it's made. However, it can be stored in the refrigerator for up to 3 days.

Conclusion:

This penne with asparagus, ricotta, and lemon is a delicious and easy-to-make dish that's perfect for a weeknight dinner. It's also a great way to use up leftover asparagus. The combination of flavors in this dish is simply stunning. The asparagus is tender and flavorful, the ricotta cheese is creamy and rich, and the lemon adds a bright and refreshing flavor. This dish is sure to please everyone at your table.

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