Penne with asparagus in lemon-cream sauce
4 servings
50 minutes
Penne with asparagus in lemon cream sauce is an elegant dish of Italian cuisine that combines the freshness of asparagus, the tenderness of ricotta, and the brightness of lemon zest. It evokes a spring day when the aromas of fresh herbs and citrus fill the air. Asparagus adds a light crunch, while the creamy sauce envelops the pasta with softness, creating a harmonious balance of flavors. This dish is perfect for a light lunch or an exquisite dinner. Due to its simplicity in preparation and refined taste, it will become a favorite among Italian gastronomy lovers. Serve penne with fresh basil leaves that add a touch of spice and complete the composition.
1
Bring a large pot of salted water to a boil.
- Salt: to taste
2
Heat olive oil in a pan over medium heat. Add chopped asparagus and chopped green onion. Sauté until soft and golden for 10-12 minutes.
- Extra virgin olive oil: 1 teaspoon
- Asparagus: 500 g
- Spring onion: 2 bunchs
3
Meanwhile, in a large bowl, whisk the ricotta with lemon zest.
- Ricotta cheese: 0.8 glass
- Grated lemon zest: 2 teaspoons
4
Boil the penne until cooked for about 10 minutes.
- Penne: 350 g
5
Add 0.25 cup of pasta water to the ricotta and mix until it becomes a sauce.
- Ricotta cheese: 0.8 glass
- Penne: 350 g
6
Drain the pasta and transfer it to the sauce. Mix and add asparagus with onion. Season with salt and pepper, then mix again.
- Penne: 350 g
- Asparagus: 500 g
- Spring onion: 2 bunchs
- Salt: to taste
- Freshly ground black pepper: to taste
7
Serve sprinkled with basil.
- Chopped basil leaves: 0.3 glass
