·         1 16-oz bag rice penne

·         2 tsp. olive oil

·         1 lb. asparagus, trimmed and cut into 1-inch diagonal pieces

·         2 bunches scallions, trimmed and coarsely chopped

·         3/4 cup part skim ricotta or cottage cheese (check labels)

·         2 tsp. freshly grated lemon rind

·         salt and pepper to taste

·         1/4 cup slivered fresh basil

 

Cook pasta according to instructions on package. In a large sauté pan heat oil and sauté asparagus and scallions until vegetables are tender, about 5 minutes. Drain penne and return to cooking pot. Add ricotta cheese and lemon rind and toss. Add vegetables and stir. Fold in seasonings and basil. Serve immediately.

Serves 4