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Can you please verify you have listed servings 4 as a side & 8 as a main. Is this correct or should be switched thank you
Thank you for a great recipe I made it for myself. I didn’t have lemon zest I use some lemon pepper seasoning with the lemon juice it was excellent
Made this last night and loved it! I skipped the nutmeg (not a huge fan) and added some sauteed sliced mushrooms and halved cherry tomatoes. It was scrumptious, and I’m looking forward to leftovers for lunch! I think next time I’ll try the Italian sausage addition. This is a winner!
I made this recipe last night and found it to be a little bland. It might have been because I used part skim ricotta to make it a little healthier. I added some prosciutto and tomatoes and it tasted better.
I found the “food blog search” through your site and have been using it instead of a typical google recipe search. It rocks!
I needed a recipe for some asparagus that I was given, and found this through the search. This light pasta would be great as a main meal or as a side dish. The only thing I differed was using macaroni instead of penne. Thanks for the great recipe!! 5 stars!
Good afternoon! I plan on making this dish tonight as a main entree. I was planning to add some lemon zest, and perhaps some white button mushrooms. Do you think the mushrooms would work well in this dish? Thanks!!
Sounds good to me. ~Elise
Gearing up for an ultra marathon, I wanted to make a new pasta dish and came across this recipe. I love penne and love asparagus as well. I followed the recipe and added another favorite I pair with asparagus quite often. Try the recipe as listed, but also add a dash of ground cinnamon and sugar as well as red, green, and purple grapes cut in half. It creates a flavorfull balance and adds a little more color. Found a new favorite to share with friends…thanks!
I am a newlywed chef and do not have a lot of recipes in my repertoire that make my kinda-sorta picky husband get excited about. I made this for dinner last (halving the recipe for the two of us) and we both absolutely loved it! Next time, I’m going to cook the garlic and leave it in the mixture after rubbing the serving bowl. I didn’t even use the nutmeg. I’ve got leftovers for lunch tomorrow, an excellent new recipe, and a happily full husband! :)
I like this recipe except I don’t believe in blanching vegetables and then putting them in an ice bath. It throws flavour and nutrients down the drain for the sake of colour. I will steam the asparagus in a small amount of water and save that liquid to flavour the sauce. Thanks for a great suggestion.
Opps! Forgot the nutmeg! Maybe that’s why it seems kinda bland… I’ll add it to the leftovers. Adding cherry tomatoes sounds delicious for a spring/summer pasta, and the sub goat cheese, add eggplant sounds marvelous, except I suppose less than 15 oz. of goat cheese would suffice since it’s a heavy taste, not to mention pricey. I love your readers’ comments and suggestions. This site is my favorite cookbook! Thanks!
Made this a few nights ago and it was fantastic, and also great leftovers the next day. Thanks for posting!
I increased the asparagus, added some chevre, hot Italian sauage, and arugula. The arugula went great with the sausage.
I made this for dinner tonight and it was very tasty! Absolute comfort food. Next time I’ll increase asparagus by 50% and cut ricotta by 25%. Nutmeg amounts were right on. Perhaps even baking for 10 min will give it an interesting texture.
Thanks for another excellent dish!
I just made the Penne with Ricotta and Asparagus and I thought it was horrible! If you make it you definitely need to add something…ANYTHING…to it that will give it flavor. My husband will eat anything I put in front of him without complaint, and he actually said that this dish was NOT GOOD, after dinner he took what was left (most of the dish) and threw it away himself.
The penne with asparagas was great! For leftovers we added some cut up bbqd chicken. Yummy!
I’m a brand new fan to your recipe blog. Have tried this recipe and your grilled chicken with tarragon sauce. Excellent! Added this blog to my blog roll.
I made this last night —– so incredibly yummy. You never lead me astray and this was most excellent. A keeper for sure (and the leftovers were just as tasty).
This was so delicious and summery. Made as directed with only one change – I didn’t cook the asparagus separately – just added it for the last 4 minutes of cooking time. Came out perfectly… I will make this again, definitely. Thanks for the inspiration, Elise!
Hmm… I can imagine lightly toasted almonds adding a lovely extra crunch and taste too!
I’ve used several of your recipes before (apple cake immediately comes to mind) but this one was my favorite so far. I just got my first ever CSA box, containing asparagus, so I was looking for a tasty way to use it, and thought this looked good. I didn’t have ricotta at home so I used more freshly grated parmesan. Also tossed in fresh organic chicken sausage with garlic and sage which was super delicious in this. I loved the suggestion to add a little nutmeg and lemon zest. That really made it special. Delicious! Thanks!