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How To make Asparagus with Basil And Ricotta
Ingredients
2
pound
asparagus
1 1/3
cup
ricotta cheese, light
2/3
cup
parmesan cheese, grated
1/2
cup
basil, leaves, fresh, minced
1
teaspoon
salt
1
pepper, freshly ground, to taste
8
oz
penne pasta
Directions:
Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pieces. Steam the asparagus until crisp- tender, about 2 minutes. Set the cooked asparagus aside.
Combine the two cheeses with the basil, salt, and pepper in a medium bowl. Set the mxiture aside.
While preparing the sauce, cook the pasta. Just before it is done, carefully remove 1/3 cup of the cooking liquid and stir it into the cheese mixture. The cheese sauce should be smooth and creamy.
Drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the ricotta mixture and asparagus. Mix well to coat the pasta with the sauce. Transfer portions to warm pasta bowls and serve immediately.
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Ingredients:
1 medium spaghetti squash
1 tbsp avocado oil, divided
2-3 cloves garlic, smashed
1 pound asparagus
1 cup ricotta cheese
3 tbsp lemon juice
1 tsp grated lemon zest
1 tsp salt
1 tsp ground black pepper
1/4 cup Parmesan cheese
Instructions:
1. Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon oil, salt, black pepper. Place the cut-side up on a baking sheet lined with foil. Roast for 40 minutes at 400F.
2. Meanwhile, trim the ends of the asparagus, sprinkle with ½ tbsp oil, salt, black pepper.
3. Remove the baking sheet with the squash. When the squash is cool enough to handle but still warm, run a fork through the flesh to separate and remove the strands from the shell.
4. Roast the asparagus until it is tender and easily pierced with a fork, for about 10 minutes at 400F. Then cut into small pieces.
5. Meanwhile, place the ricotta, garlic, lemon juice, zest, salt, and pepper in a bowl, and stir to combine.
6. Place the spaghetti squash in the large bowl.
7. Add to the ricotta and mix well.
8. Add the asparagus to the bowl.
9. Sprinkle with Parmesan cheese
10. Transfer to a serving platter.
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