Recipes

[LuvAutumn]

Lemon Herb Pasta

1 container (15 oz) part skim ricotta cheese

5 T lemon juice

1/4 cup grated Parmesan cheese

1/3 cup chopped parsley

1 T olive oil

2 tsp lemon zest

1/2 tsp salt

1/4 tsp pepper

1 lb penne pasta

1 lb asparagus, trimmed and cut into 1" pieces

8 slices bacon, cooked and crumbled

Bring a large pot of salted water to a boil. In a small bowl, whisk together ricotta cheese, lemon juice, Parmesan, parsley, olive oil, lemon zest, salt and pepper. Set aside.

Add penne to boiling water and cook for 7 minutes or until tender. Add asparagus to water the last 3 minutes of cooking time. Set aside 1 cup of pasta water and then drain pasta mixture and place in a serving bowl.

Add ricotta mixture and bacon to serving bowl and stir well to combine; adding reserved pasta water 1/4 cup at a time, if necessary. Serve immediately.

Courtesy of Family Circle