Creamy Pasta with Asparagus & Ham
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||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|
|1⁄4||tsp||Freshly ground black pepper|
|1⁄3||lb||ham (thinly sliced, chopped)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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