Recipe - Penne With Squash Leeks And Parmesan Cheese

2 pound Asparagus; ends cut off, in
One half lengthwise
1 In bias 1" cut or sliced up pieces
1 1/3 cup Ricotta cheese
2/3 cup Freshly grated Parmesan
One half cup Minced fresh basil leaves
One half teaspoon Salt
One half teaspoon Freshly ground pepper
1 pound Penne pasta; or any other
short tubeshaped pasta

Bring 4 quarts salted water to a boil in large pot for cooking the pasta.
Steam asparagus pieces til just tender, about 2 minutes. Set cooked
asparagus aside. Combine ricotta and parmesan cheess, basil, salt and
pepper in a medium bow. Set the mixture aside. Cook pasta per packagae
directions; just before pasta is done, carefully remove 1/3 cup of the
cooking liquid and stir it into the ricotta mixture. The cheese sauce
should be smooth and creamy. Drain the pasta, making sure that some water
still clngs to the noodles. Toss the hot pasta with the ricotta mixture and
the asparagus. Mix well to coat the pasta with the sauce. Trans fer
portions to warm pasta bowls and serve immediately. Per serving: 680
calories (wow!), 35 gm protein, 9l gm carbo., 19 gm fat , 55 mg.
cholesterol (triple...) 10 gm saturated fat, 679 mg. sodium. Percentages
are pretty astronomical, but it sounds good any way. Add to your
collection! From "Pasta & Verdura, 140 VegetableSauces for Spaghetti,
Fusilli, Rigatoni and All Other Noodles" by Jack Bishop pub. by Harper
Collins ($26). Sent to me by MBoltz2846@aol.com (Martha)

Recipe by: MBoltz2846@aol.com (Martha)

Posted to MCRecipe Digest V1 #810 by Roberta Banghart
bobbi744@sojourn.com on Sep 26, 1997