Fresh spring asparagus, parsley and smoky ham give color and personality to this easy pasta dish. Try making things more interesting by adding a pinch of nutmeg to the sauce for a subtle nutty flavor.
| 1 | lb | penne pasta |
| 1 | lb | asparagus (ends trimmed and spears cut diagonally into 1/2" slices, tips left whole) |
| 1 | c | part-skim ricotta cheese |
| 3⁄4 | c | Stonyfield Organic Nonfat Plain Greek Yogurt |
| 1⁄2 | c | grated Parmesan cheese |
| 3 | tbsp | olive oil |
| 1⁄4 | tsp | Freshly ground black pepper |
| 1⁄3 | lb | ham (thinly sliced, chopped) |
| 1⁄4 | c | chopped parsley |
Bring a large pot of salted water to a boil. Add pasta to water and cook for about 13 minutes or until al dente. Add asparagus to pasta water for final 3 minutes of cooking time.
While pasta is cooking, whisk together ricotta, Stonyfield yogurt, Parmesan cheese, olive oil and black pepper in a large serving bowl. Whisk in 1/2 cup of pasta water to loosen sauce. Stir ham and parsley into sauce; set aside.
Drain pasta and set aside 1/2 cup pasta water. Stir pasta mixture into sauce in serving bowl. Add more pasta water as needed. Serve immediately.