Pasta With Asparagus, Arugula and Ricotta

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers’ markets.


  • ¾ pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
  • Salt
  • ¾ pound penne, fusilli or bow-tie pasta
  • ½ cup fresh ricotta
  • 2 tablespoons extra virgin olive oil
  • A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
  • Freshly ground pepper
  • cup freshly grated Parmesan
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      484 calories; 14 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 20 grams protein; 22 milligrams cholesterol; 164 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four


  1. Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
  2. Place the ricotta in a large pasta bowl.
  3. Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
  • Advance preparation: Have everything prepped and ready to go hours ahead of time, then throw together this pasta at the last minute.

15 minutes

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