July 27, 2011

Lemony Herb Pasta

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I've really been into lemon flavored foods lately.  I'll try to space it out a little...but can't promise anything.  There is just something about the lovely and refreshing flavor that a little lemon brings to a dish that just makes it fresh and summery tasting.  I made a nice vegetarian lemony pasta the other night that my whole family enjoyed.  I found the recipe in my Mom's August 2011 "Family Circle" magazine.

You will need Parmesan Cheese, Asparagus, Penne Pasta, Lemon Juice (I am lame and used bottled), Bacon, Lemon, Fresh Parsley, Part Skim Ricotta Cheese, Olive Oil, and Salt & Pepper.

Start by frying up your Bacon.

Make sure your older child is entertaining the baby by putting her in dress up clothes.

Wash and cut up your asparagus into smallish bits.
Cook your Pasta according to package instructions.  When you have 3 minutes left...

Toss the Asparagus into the pan and stir it all together nicely.

In a bowl add the Ricotta, Lemon Juice, Parmesan Cheese, Parsley, Olive Oil, Lemon zest, and Salt & Pepper and whisk it all together well.

Reserve about 1 cup of the pasta/asparagus water to use later.

Drain the rest of the water out and place the pasta/asparagus in a large bowl.  Top with the Ricotta mixture and your crumbled bacon and mix everything together.

Add a little Pasta water if you feel the sauce isn't saucy enough.  I used just a splash.


Lemony Herb Pasta Recipe
Source:  Family Circle Magazine

1 15 oz part Skim Ricotta Cheese
5 TBSP Lemon Juice
1/4 C Grated Parmesan Cheese
1/3 C Chopped fresh Parsley
1 TBSP Olive Oil
2 tsp Lemon Zest
1/2 tsp Salt
1/4 tsp Pepper
1 Lb Penne Pasta
1 Lb Asparagus cut into 1 inch bits
8 Slices Bacon, cooked and crumbled

Brint a pot of water to boil.  In a bowl whisk together the Ricotta, Lemon Juice, Parmesan Cheese, Parsley, Olive Oil, Lemon Zest, and Salt & Pepper.

Add Penne to the boiling water and cook according to package directions.  When you have 3 minutes of cook time left add the Asparagus into the pot.  When finished cooking set aside about 1 cup of pasta water.  Drain the rest of the pasta and place in a large bowl.

Add the Ricotta mixture and the Bacon and stir well to combine.  Add the reserved pasta water to reach desired consistency.


Approximately 8 Servings

360 Calories
10 Fat
47 Carbs
18 Protein Pin It

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