Penne with ricotta, asparagus and baby peas
Summary
Imagine crafting the perfect penne dish with a delicate balance of creaminess from ricotta, the crunch of asparagus, and the gentle sweetness of baby peas. We’re diving deep into this recipe: “Penne with ricotta, asparagus and baby peas” that’ll leave your taste buds singing and your heart feeling healthy. Let’s dive right in!
Ingredients
- Penne pasta – 8 oz (approx. 225g)
- Ricotta cheese – 1/2 cup (approx. 120ml)
- Fresh asparagus – 10 spears, trimmed and cut into 1-inch pieces
- Fresh baby peas – 1 cup (approx. 150g)
- Olive oil – 2 tbsp (approx. 30ml)
- Fresh garlic – 2 cloves, minced
- Salt – 1 tsp (approx. 5g)
- Black pepper – 1/2 tsp (approx. 2.5g)
- Fresh basil leaves – 1/4 cup, chopped (optional for garnish)
- Grated Parmesan cheese – for serving (optional)
time
Preparation and Cooking Time: 30 minutes
Serves: 2
Nutritional Facts per Serving
- Calories: 480
- Protein: 18g
- Carbohydrates: 65g
- Dietary Fiber: 7g
- Sugars: 5g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 600mg
Instructions
- Start by boiling a large pot of water. Once boiling, add a pinch of salt and the penne pasta. Cook according to the package instructions until al dente.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the asparagus pieces to the skillet and sauté for about 5-7 minutes, or until they start to become tender.
- Stir in the baby peas and continue to sauté for another 3-4 minutes.
- Lower the heat and stir in the ricotta cheese, ensuring it melts and combines well with the vegetables. Season with salt and pepper to taste.
- Once the pasta is ready, drain it and add it to the skillet. Toss everything together, ensuring the pasta is well coated with the ricotta and vegetable mixture.
- Serve immediately, garnishing with fresh basil and a sprinkle of Parmesan cheese if desired.
Tips
- For an extra touch of freshness, consider adding a squeeze of lemon juice before serving.
- Always opt for fresh vegetables over frozen for this recipe; it makes a significant difference in flavor.
- If the ricotta mixture becomes too thick, you can add a splash of pasta water to achieve the desired consistency.
- If you’re looking to make it more protein-rich, consider adding grilled chicken or tofu cubes.
Serving and Eating Penne with ricotta, asparagus and baby peas
- This dish is best served immediately while still warm.
- Pair it with a light salad on the side to complement its creamy texture.
- If you’re feeling fancy, a crisp white bread can accompany this dish, adding a contrasting crunch.
- For those watching their dairy intake, you can substitute the ricotta with a dairy-free alternative.
At AH7, we’re committed to ensuring your culinary journey is both delightful and health-focused. This “Penne with ricotta, asparagus and baby peas” recipe does just that. So why wait? Get those pots and pans out and treat yourself to a dish that’s both nutritious and delicious!
PENNE WITH RICOTTA, ASPARAGUS AND BABY PEAS
Imagine crafting the perfect penne dish with a delicate balance of creaminess from ricotta, the crunch of asparagus, and the gentle sweetness of baby peas. We’re diving deep into this recipe: “Penne with ricotta, asparagus and baby peas” that’ll leave your taste buds singing and your heart feeling healthy. Let’s dive right in!
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Nutritions
Nutrition Facts
PENNE WITH RICOTTA, ASPARAGUS AND BABY PEAS
Amount per Serving
Calories
480
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
38
%
Cholesterol
25
mg
8
%
Sodium
600
mg
26
%
Carbohydrates
65
g
22
%
Fiber
7
g
29
%
Sugar
5
g
6
%
Protein
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Penne pasta – 8 oz approx. 225g
- Ricotta cheese – 1/2 cup approx. 120ml
- Fresh asparagus – 10 spears trimmed and cut into 1-inch pieces
- Fresh baby peas – 1 cup approx. 150g
- Olive oil – 2 tbsp approx. 30ml
- Fresh garlic – 2 cloves minced
- Salt – 1 tsp approx. 5g
- Black pepper – 1/2 tsp approx. 2.5g
- Fresh basil leaves – 1/4 cup chopped (optional for garnish)
- Grated Parmesan cheese – for serving optional
Instructions
- Start by boiling a large pot of water. Once boiling, add a pinch of salt and the penne pasta. Cook according to the package instructions until al dente.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the asparagus pieces to the skillet and sauté for about 5-7 minutes, or until they start to become tender.
- Stir in the baby peas and continue to sauté for another 3-4 minutes.
- Lower the heat and stir in the ricotta cheese, ensuring it melts and combines well with the vegetables. Season with salt and pepper to taste.
- Once the pasta is ready, drain it and add it to the skillet. Toss everything together, ensuring the pasta is well coated with the ricotta and vegetable mixture.
- Serve immediately, garnishing with fresh basil and a sprinkle of Parmesan cheese if desired.
Notes
TIPS For an extra touch of freshness, consider adding a squeeze of lemon juice before serving. Always opt for fresh vegetables over frozen for this recipe; it makes a significant difference in flavor. If the ricotta mixture becomes too thick, you can add a splash of pasta water to achieve the desired consistency. If you’re looking to make it more protein-rich, consider adding grilled chicken or tofu cubes. SERVING AND EATING This dish is best served immediately while still warm. Pair it with a light salad on the side to complement its creamy texture. If you’re feeling fancy, a crisp white bread can accompany this dish, adding a contrasting crunch. For those watching their dairy intake, you can substitute the ricotta with a dairy-free alternative.
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