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Vegetarian
Recipes - Penne with Asparagus and Ricotta Recipe
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Penne with Asparagus and Ricotta
Recipe
Ingredients
Serves
4-6
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2 bunches asparagus
stalks
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1 onion, finely sliced
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1 tbsp extra-virgin
olive oil
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2 tbsp water
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2/3 cup/150 g
Ricotta cheese
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1 lb/500 g penne
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2 eggs, lightly beaten
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salt and freshly ground black pepper to taste
Method:
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Cook the asparagus in a large pot of salted, bailing
water until tender.
Remove with a slotted spoon and set aside.
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Cook the pasta in the bailing asparagus water until al
dente.
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Meanwhile, cook the onion with the oil and water in a
small saucepan over medium heat for 5 minutes,
or until softened.
Stir in the Ricotta.
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Drain the pasta and return to the pan it was cooked in
over low heat.
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Stir in the beaten eggs and season with salt and pepper.
Add the Ricotta mixture and asparagus.
Toss well and serve hot.
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